Jamaican rice and peas
User Reviews
5
Jamaican rice and peas
Description
This dish combines long-grain white rice with red kidney beans, coconut milk, and a blend of aromatics including garlic, onion, dried thyme, allspice, and bay leaves. A whole Scotch bonnet pepper is added for a mild heat that infuses the dish without overpowering. The ingredients are brought to a simmer on the stovetop and then transferred to an oven-safe pot to bake at 400°F for 40 minutes, allowing the rice to absorb all the flavorful liquids and become tender.
The resulting rice is light and fluffy with a gentle coconut richness balanced by the earthy spices and the creamy texture of the beans. Resting the dish after baking helps the flavors meld and makes fluffing easier. This recipe represents a traditional Jamaican staple that complements many Caribbean-style entrées, such as jerk chicken or curried goat.
The recipe offers tips on ingredient selection such as using full-fat coconut milk for best flavor, and long grain rice for optimal texture. It also mentions suitable substitutes for beans and chilies based on availability. Cooking in an ovenproof pot simplifies heat distribution, but alternatives can be adapted with additional bake time. The dish stores well refrigerated for up to two days or freezes for longer preservation.
Ingredients
- 50g / 3 tbsp butter or 2 tbsp canola or veg oil, unsalted
- 2 garlic finely minced, cloves
- 1 onion finely chopped, small
- 1 tsp thyme dried
- 1 tsp allspice sub mixed spice
- 2 bay leaf preferably fresh
- 1 Scotch bonnet chili optional), keep whole (Note 1, or habanero chili, any colour
- 2 x 400g / 14oz cans red kidney beans , drained (Note 2)
- 1 x 400 ml / 14oz coconut milk , full fat (Note 3)
- 1 cup water
- 1 tsp salt cooking
- 2 cups long grain white rice (Note 4)
Instructions
- Preheat oven to 200°C/400°F (180°C fan).
- Sauté aromatics - Melt butter over medium-high heat in a medium or large ovenproof pot (Note 5). Cook garlic, onion, thyme, all spice, bay leaves, scotch bonnet until onion is translucent (~ 3 minutes).
- Add coconut milk, water, beans and salt. Once it comes to a simmer, add rice then give it a quick stir. Once you see bubbles breaking the surface, immediately cover then transfer to oven.
- Bake for 40 minutes. All liquid should be absorbed (tilt to check) though you will have some coconut cream on the surface.
- Rest - Leave the pot on the counter with the lid on for 15 minutes. Then fluff and serve!
Notes
- The Scotch bonnet chili provides mild heat; omit or substitute if you prefer less spice.
- Full-fat coconut milk with a high coconut percentage gives the best flavor and creaminess.
- Long grain white rice yields the best texture; jasmine, basmati, or medium grain can substitute but short grain will be stickier.
- Black beans or other dried beans can replace kidney beans if preferred.
- Use an ovenproof pot for baking; if unavailable, transfer to a covered baking dish and increase bake time slightly.
- Store leftovers in the refrigerator for up to two days or freeze for three months.
User Reviews
Overall Rating
5
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