Jamaican Rice and Peas with Chicken

Method

1. Rinse rice and drain. In a pot, sauté onion, garlic, and green bell pepper until softened.
2. Add chicken, thyme, allspice, salt, and pepper. Cook until chicken is nearly done.
3. Add rice, cooked kidney beans, and 2 cups water. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Let rest for 5 minutes before fluffing and serving.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.