Jamaican Rice and Peas
Experience the vibrant flavors of Jamaica with this classic Rice and Peas recipe, a beloved dish that combines tender coconut-infused rice with seasoned kidney beans (or “peas”) and aromatic herbs. Perfect as a side for jerk chicken, curry goat, or any Caribbean-inspired meal, this dish brings a taste of the islands to your table.
Ingredients
- 1 cup long-grain rice
- 1 cup canned red kidney beans (drained and rinsed)
- 1 cup coconut milk
- 1 cup water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 sprigs thyme
- 2 scallions (green onions), chopped
- 1 Scotch bonnet pepper (whole, optional for heat)
- ½ teaspoon allspice (pimento)
- Salt and pepper to taste
Instructions
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Prepare the Ingredients
Rinse the rice under cold water until the water runs clear. Drain and set aside. Chop the onion, garlic, and scallions, and gather your thyme and allspice.
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Cook the Beans
In a medium pot, combine the coconut milk, water, chopped onion, garlic, thyme, scallions, allspice, and kidney beans. Season with salt and pepper. Add the Scotch bonnet pepper whole for flavor, but do not break it unless you want extra heat. Bring the mixture to a boil.
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Cook the Rice
Once boiling, stir in the rice. Reduce the heat to low, cover the pot, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid during cooking to ensure fluffy rice.
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Finish and Serve
Remove the Scotch bonnet pepper before serving. Fluff the rice gently with a fork, ensuring the beans are evenly distributed. Taste and adjust seasoning if necessary.
Serving
Serve Jamaican Rice and Peas alongside jerk chicken, fried fish, or roasted vegetables for a full Caribbean-inspired meal. Garnish with extra thyme or scallions for a fresh, aromatic touch.
Enjoy the authentic taste of Jamaica with every bite of this comforting, flavorful dish!
