Jamaican Rice and Peas
A classic Jamaican side dish of rice and kidney beans cooked in creamy coconut milk with aromatic seasonings.
4h 5m4Servings
Nutrition
608kcal
14gProtein
94gCarbs
20gFat
High Fiber
Ingredients
Kidney Beans
½ cup
Long Grain Rice
2 cups
Coconut Milk
1½ cups
Water
5 cups
Scallions
4 pieces
Garlic Cloves
2 cloves
Onion
0.25 piece
Scotch Bonnet Pepper
whole, seeds removed for less heat
1 piece
Thyme Sprigs
4 pieces
Ground Allspice
¼ tsp
Salt
to taste
Ground Black Pepper
¼ tsp
Instructions
1Prepare the Beans and Aromatics
3h
3hSoak Kidney Beans
Rinse the dried kidney beans and place them in a bowl. Cover with plenty of water and let them soak for at least 3 hours, or preferably overnight. Drain and rinse before cooking.
Chop Aromatics
Finely chop the scallions, garlic, and onion. Keep the scotch bonnet pepper whole, or remove seeds for less heat.
2Cook the Beans
55m
55mBoil Beans
In a deep saucepan, combine the soaked and drained kidney beans with 6 cups of water. Bring to a boil over high heat.
Simmer Beans
Once boiling, reduce the heat to low, cover, and simmer for at least 45-55 minutes, or until the beans are tender but still hold their shape. Add more water if needed to keep the beans submerged.
Add Flavorings
Add the chopped scallions, garlic, onion, whole scotch bonnet pepper, thyme sprigs, allspice, salt, and pepper to the pot with the beans. Stir well.
3Cook the Rice
20m
20mAdd Coconut Milk and Rice
Pour in the coconut milk and the remaining 5 cups of water. Bring the mixture back to a boil. Add the washed rice to the pot.
Simmer Rice
Once the liquid returns to a boil, reduce the heat to low, cover the pot tightly, and let it simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
Rest the Rice
Remove the pot from the heat and let it stand, covered, for 5-10 minutes. This allows the rice to steam and become fluffy.
4Finish and Serve
5m
5mFluff and Serve
Remove the thyme sprigs and the scotch bonnet pepper. Gently fluff the rice and peas with a fork. Serve hot as a side dish.
Tips
For a richer flavor, use full-fat coconut milk.
If you prefer less heat, remove the seeds from the scotch bonnet pepper before adding it.
Ensure the rice is thoroughly washed to remove excess starch, which can make the dish gummy.
The scotch bonnet pepper can be removed before serving if you want to control the heat level.