Rice And Peas Jamaican
Jamaican Rice and Peas is a classic Caribbean dish combining rice and kidney beans (or pigeon peas) cooked in coconut milk and flavored with aromatic herbs and spices. This dish is a staple in Jamaican cuisine and pairs perfectly with meats, fish, or can be enjoyed on its own.
Equipment
- 1 Medium-sized pot with a lid
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon or spatula
- 1 Strainer
Ingredients
- 1 cup long-grain rice preferably basmati or jasmine
- 1 can kidney beans 15 oz, drained and rinsed
- 1 cup coconut milk
- 1 cup water
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 small onion chopped
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 2 green onions chopped
- 1 Scotch bonnet pepper whole not cut for less heat
- to taste Salt
- to taste Black pepper
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a medium pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Stir in the rinsed rice, kidney beans, coconut milk, and water. Add thyme, chopped green onions, whole Scotch bonnet pepper, salt, and black pepper to taste.
- Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with the lid. Let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- Once cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.
- Carefully remove the Scotch bonnet pepper. Fluff the rice with a fork before serving.
Notes
For a vegetarian version, you can skip any meat dishes and enjoy this dish as a main meal.
Adjust the heat level by either removing the Scotch bonnet pepper earlier or adding another pepper for more spice.
This dish can be made ahead of time and reheated, though fresh is always recommended for the best texture.