Jamaican Rice and Peas
A comforting Jamaican dish that combines kidney beans, rice, and coconut milk with spices and herbs for a satisfying meal.
Ingredients
For the rice and peas
- 1 cup dried red kidney beans, soaked overnight in water Soak the beans for at least 8 hours for best results.
- 3 cups water Add up to 4 cups to cover the peas while boiling if needed.
- 2 cups uncooked long-grain rice
- 13.5 ounces full-fat coconut milk
- 1 teaspoon sea salt
- 3 stalks scallion, cut or torn in half
- 1 scotch bonnet pepper Adds unique heat; adjust to taste.
- 2 cloves of garlic
- 1 teaspoon pimento berries/allspice
- a few sprigs of thyme
Instructions
Preparation
- Rinse the soaked kidney beans thoroughly in a sieve, strainer, or colander. Discard the soaking water.
- Cover the beans with 3 cups of water and bring to a boil. Simmer at medium heat for 30-60 minutes until tender. If needed, add up to 1 extra cup of water.
Cooking
- Add the rice, coconut milk, sea salt, scallion, scotch bonnet pepper, garlic, pimento/allspice, and thyme to the pot. Stir to combine.
- Cover with a tight-fitting lid. Bring to a boil, then reduce to a medium simmer for 15 minutes. Lower the heat and cook for an additional 5-10 minutes, or until the rice is cooked through. You can add ¼ cup of water if needed.
- Remove from heat and let sit covered for 10 minutes. Before serving, remove the seasonings.
Notes
Serve with grilled jerk chicken, fried fish, or enjoy as a standalone vegetarian dish. Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 5gSodium: 200mgFiber: 8gSugar: 2g