Best Jamaican Peas and Rice Recipe
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
2 hrs
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Servings
8 servings
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Calories
326 kcal
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Course
Side Dish, Main Course
Best Jamaican Peas and Rice Recipe
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Make this Caribbean rice pilaf as a side or main dish! It includes kidney beans (also known as "peas") and tender rice, plus coconut cream and vibrant spices.
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Ingredients
- 8 ounces dried kidney beans soaked overnight
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4-5 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh thyme leaves 1 tsp dried thyme
- 1 scotch bonnet pepper habanero
- 2 teaspoons salt
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 4 cups vegetable broth
- 2 cups long grain rice
- 1/4 cup unsweetened coconut cream
- ½ cup chopped scallions
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Instructions
- Soak Beans Overnight: When using dried beans it’s important to soak them in overnight so the cook evenly. Place the beans in a large bowl and cover with 2-3 inches of water. Cover the bowl with plastic wrap and set on the counter for 12-24 hours. Drain and use.
- Sauté the Veg: Place a large 6-8 quart saucepot on the stovetop over medium heat. Add the oil. Once hot, stir in the chopped onion, garlic, and ginger. Stir and sauté for 3-5 minutes.
- Prep the Pepper: Many classic peas and rice recipes call for a whole unseeded scotch bonnet or habanero pepper, meaning flesh, ribs, seeds and all. This will create a very flavorful, and VERY SPICY peas and rice dish. Determine how spicy you would like you rice to be. Then add in the whole unseeded pepper, a whole seeded pepper for slightly less heat, or half a seeded pepper for some heat.
- Season: Next stir in the thyme leaves, salt, allspice, and black pepper. Stir and sauté another minute.
- For the Beans: Pour in the soaked and drained beans, 4 cups of broth, and 2 cups of water. Cover and bring to a boil. Stir, then lower the heat to a low-boil, cover again and simmer for 60-120 minutes, until the beans for soft. If more water is needed, add it in 1 cup at a time. *The cooking time is determined by how long the beans have soaked.
- Soak the Rice: Meanwhile, place the rice in the bowl you soaked the beans in. Rinse with cold water and stir with you hand, until the water runs clear. Then fill the bowl with cold water and let the rice soak. *This will quicken the rice cook time.
- Cook the Rice: Once the beans are tender, drain the water off the rice. Mix the soaked rice into the beans. Stir in the coconut cream. Then let the beans and rice settle. In order to have perfectly cooked rice you need to make sure there is 1-inch of liquid over the surface of the rice. Use a spoon (or wooden chopstick) to measure how much liquid is over the top of the rice. Then add enough water to total 1-inch on top. Cover the pot and cook for 10-15 minutes, until the rice has absorbed the liquid and you see vent holes on top.
- Steam and Serve: Mix in the chopped scallions. Then cover and let the rice steam another 10 minutes before serving. Taste, then add salt as needed.
Notes
- Spice Control: The ribs and seeds inside the habanero hold the majority of the heat. Therefore, remove them to reduce the heat.
- Spice Control: The ribs and seeds inside the habanero hold the majority of the heat. Therefore, remove them to reduce the heat.
- Burnt Rice: The coconut cream can sometimes cause the rice to stick to the bottom of the pot and burn before the rice is fully cooked. This happens most often in stainless steel pots. It’s less likely to happen in a non-stick pot. You can open the pot once after the rice has started cooking and stir. Then do not disturb the rice until it’s cooked.
- Burnt Rice: The coconut cream can sometimes cause the rice to stick to the bottom of the pot and burn before the rice is fully cooked. This happens most often in stainless steel pots. It’s less likely to happen in a non-stick pot. You can open the pot once after the rice has started cooking and stir. Then do not disturb the rice until it’s cooked.
- Quickie Beans: Don’t have time to soak dried beans? You can use 2 – 15 ounce cans of red kidney beans instead. Drain and rinse the beans. Then start by sauteing the veggies and spices. Add in 4 cups of broth, the rinsed rice, coconut cream, and canned beans. Cover and simmer for 15-18 minutes.
- Quickie Beans: Don’t have time to soak dried beans? You can use 2 – 15 ounce cans of red kidney beans instead. Drain and rinse the beans. Then start by sauteing the veggies and spices. Add in 4 cups of broth, the rinsed rice, coconut cream, and canned beans. Cover and simmer for 15-18 minutes.
- Leftovers: Jamaican peas and rice pilaf will keep well for up to 5 days. Transfer cooled leftovers in an airtight container before refrigerating.
- To Freeze: Let the leftovers cool completely and transfer to a freezer-safe container. I suggest wrapping the container in a layer of foil as well, if possible. Freeze for up to 3 months. Thaw in the fridge overnight and reheat the peas and rice in the microwave in short, 20-second bursts at 50% powder. Use a fork to fluff the rice and gently stir between bursts.
Nutrition Information
Show Details
Serving
1serving
Calories
326kcal
(16%)
Carbohydrates
60g
(20%)
Protein
11g
(22%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Sodium
1060mg
(44%)
Potassium
534mg
(15%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
369IU
(7%)
Vitamin C
8mg
(9%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 326kcal | 16% |
| Carbohydrates | 60g | 20% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Sodium | 1060mg | 44% |
| Potassium | 534mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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