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Jamaican Rice and Peas

🇯🇲 Jamaica

Servings: 3 Prep: 5 minutes Cook: 45 minutes

Ingredients

  • 100 g dry red kidney beans (or 1 can kidney beans, drained)
  • 231 ml coconut milk (or 1/2 can coconut milk)
  • 263 g long grain rice
  • 1/2 red onion, chopped
  • 2 garlic cloves, crushed
  • 1 stalk scallion, chopped
  • 4 sprigs thyme
  • 1 scotch bonnet pepper
  • 1 small piece ginger
  • 5 pimento berries (allspice)
  • 1 tsp salt
  • 1.12 l water (for cooking dry beans)
  • 319 ml water (if using canned beans)

Steps

  1. Wash the dry kidney beans and soak in fresh water for at least 2 hours, preferably overnight.
  2. In a pressure cooker, combine the soaked beans, garlic, pimento berries, ginger, salt, and about 4 1/2 to 5 cups of water. Pressure cook for 20 minutes (or simmer 45-50 minutes without a pressure cooker).
  3. Once the beans are cooked, add the coconut milk, thyme, scallion, onion, and whole scotch bonnet pepper. Cover and bring to a boil, then taste and adjust seasoning.
  4. Wash the rice and add it to the pot. Cover and bring to a boil, then reduce heat to low and let the rice steam until the water evaporates.
  5. Turn off the heat and let the rice sit, covered, for 3 minutes.
  6. Remove the thyme stems, scotch bonnet pepper, and ginger before serving.

Notes

Can be made with canned kidney beans and coconut milk instead of dried beans for a quicker version, adjusting water accordingly.

Source: jamaicanfoodsandrecipes.com