Jamaican Rice and Peas
User Reviews
5
Jamaican Rice and Peas
Description
The recipe begins by soaking and rinsing dried kidney beans before boiling them in water. Coconut milk, onion, scallions, garlic, ginger, a whole scotch bonnet pepper, fresh thyme sprigs, allspice berries, salt, and pepper are added, and the mixture simmers gently until the beans are nearly tender. Rice is then stirred in and cooked covered until fluffy and all liquid is absorbed. After cooking, the pot is rested briefly to steam the rice, then the pepper, thyme, and allspice berries are removed and the dish is fluffed.
The resulting Jamaican Rice and Peas combines creamy coconut flavors with the earthiness of kidney beans and fragrant spices common to Caribbean cuisine. The beans provide a hearty texture supporting tender long-grain rice infused with subtle heat and aromatic notes from the scotch bonnet, thyme, and allspice. The dish is balanced and comforting, typical of Jamaican home cooking.
This dish is versatile as a flavorful side or main component and pairs well with meats, fish, or vegetables. Garnishing with sliced scallions adds a fresh, bright contrast. Keeping the scotch bonnet whole controls the spice level; if broken, the dish can become much hotter, so careful handling is advised.
Checking beans for doneness toward the end of soaking and cooking helps avoid overcooking, as the beans will finish cooking with the rice. Coconut milk may produce a creamy layer on top after cooking, which is normal and becomes incorporated once the rice is fluffed.
Ingredients
- 1 cup Kidney Beans soaked overnight (or minimum 8 hours) in cool water, then drained and rinsed, 165 grams, dried
- 3 cups water 24 fluid ounces
- 1 coconut milk preferably full-fat, 13.5-fluid ounce / 400 ml can, unsweetened
- ¾ cup onion about 1 small, finely chopped, yellow or brown
- ⅓ cup scallion about 3 scallions), plus more for garnish, thinly sliced, aka green onions
- 3 garlic minced or crushed, cloves
- 1 teaspoon ginger fresh, minced
- 1 scotch bonnet pepper left whole, or habanero pepper
- 5 thyme sprigs, fresh
- 5 allspice berries aka pimento seeds, whole
- 2 teaspoons kosher salt plus more as needed
- ½ teaspoon black pepper ground
- 2 cups long-grain white rice 350 grams, uncooked
Instructions
- In a medium pot, add the soaked and rinsed kidney beans and cover with the water. Bring to a boil over medium-high heat.
- Stir in the coconut milk, onion, scallions, garlic, ginger, Scotch bonnet, thyme, allspice, salt and pepper. Bring the mixture to a simmer, then cover, lower the heat and continue to simmer until the beans are just tender, about 35 to 40 minutes. Check the beans periodically and be careful not to overcook them as they will continue to cook in the next step.
- Stir in the rice, bring the mixture back up to a simmer, then cover and continue to cook over low heat until all the liquid is absorbed and the rice is tender, another 25 to 30 minutes.
- Remove the pot from the heat and, with the lid still on, rest for about 10 minutes to allow the rice to steam. Discard the Scotch bonnet, thyme stems, and allspice berries. Fluff thoroughly with a fork and season with additional salt if needed. Garnish rice and peas with sliced scallions and serve.
Notes
- Keep the scotch bonnet pepper whole and intact during cooking to control heat without overly spicy results.
- Habanero peppers can substitute for scotch bonnet if unavailable, adjusting to your preferred heat level.
- Check beans regularly starting at 25 to 30 minutes to avoid overcooking, as they will continue to cook with the rice.
- The creamy film that may form on top from coconut milk is normal and should be stirred in when fluffing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 8g | 40% |
| Sodium | 293mg | 12% |
| Potassium | 429mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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