Jamaican Rice and Peas
Jamaican Rice and Peas is a traditional Caribbean dish known for its rich, savory flavors and versatile appeal. Despite the name, "peas" refers to kidney beans in this version. The dish combines fragrant long-grain rice, creamy coconut milk, and tender kidney beans, infused with aromatic herbs and spices like thyme, and scallions. Scotch bonnet pepper adds a signature flavor to the dish.Typically served as a side dish alongside jerk chicken, curry goat, or fried fish, Jamaican Rice and Peas also works as a hearty main for vegetarians when paired with a fresh salad or steamed vegetables. It’s a one-pot recipe that’s easy to prepare, making it a staple for family dinners and festive occasions alike.This flavorful dish not only showcases the vibrant tastes of Jamaican cuisine but also reflects the island's history and culture, making it a must-try for food enthusiasts.4o
Ingredients
- 6 cup Water To boil the beans
- 2.75 cups Water To make the rice
- 1 can Coconut Milk 15oz
- 2 tsp Salt Morton Coarse Kosher Salt
- 0.5 lbs Red Kidney Dried Beans Cooked and Drained
- 1 lb White Rice Long grain
- 2 ea Scotch Bonnet Pepper Or Habanero Pepper
- 4 ea Green Onions Cleaned, whole
- 8 Sprig Thyme Fresh
Instructions
If Using Dried Kidney Beans
- Prepare the Beans
- Soak the dried kidney beans in water overnight.
- Drain and rinse, then place in a pot with fresh water.
- Boil the beans until tender (about 45 minutes to 1 hour). Save the cooking water for added flavor in the rice.
If Using Canned Beans
- Rinse and drain the beans before using.
Cook the Rice and Peas
Combine Ingredients
- In a large pot, add coconut milk, water (or bean cooking water if using dried beans), beans, thyme, scallions, garlic, salt, and allspice.
- Bring the mixture to a boil.
- Add the Rice
- Rinse the rice until the water runs clear to remove excess starch.
- Add the rice to the pot and stir gently to combine. Place the whole Scotch bonnet pepper on top of the mixture.
- Simmer
- Cover the pot, reduce the heat to low, and simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking.
- Rest and Fluff
- Turn off the heat and let the rice sit, covered, for 5 minutes.
- Remove the Scotch bonnet pepper, thyme sprigs, and scallions before fluffing the rice with a fork.
Notes
If Cooking in a Rice Cooker:
- Liquid Needed: About 2 cups water + 15 oz coconut milk (total ~3.75 cups liquid per pound of white rice, dried).
- The sealed environment minimizes evaporation, so less liquid is lost during cooking.
- Rice cookers handle the timing and heat regulation, making it more forgiving.
Tried this recipe?Let us know how it was!
