Jamaican Rice and Peas

5 from 4 votes

Jamaican rice and peas is a tasty one-pot dish typical in Caribbean cuisine. Rice cooked in red kidney beans with irresistible flavours from coconut milk, scallions and habanero peppers. It's a perfect side dish.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course, One Pot Recipe

Cuisine: Caribbean

Servings: people

Calories: 387kcal

Author: Claudy

Ingredients

2 cups Long grain rice washed
1 cup Dried red kidney beans or 19 oz canned beans
400 ml Coconut milk canned or fresh
1 teaspoon Salt
2-3 sprigs Fresh thyme
2 stalks Scallions or green onion
3 Garlic cloves
6-7 Pimento berries
1 Scotch bonnet
2-4 cups Water to boil beans
Few ginger slices optional

Instructions

Using Dried Red Kidney Beans

Pick dirt and debris from the beans or any spoiled beans.
Add water and soak overnight. Water should be above the beans.
Sieve the water from the beans with a strainer. Discard the water you used to soak the beans.
Add the beans to a large pot, water, garlic cloves and a few slices of ginger. Cover and boil on medium heat until tender.
NOTE: Keep adding water as needed until fully cooked. Soaked beans takes about 30-60 minutes to fully cook. Do not throw the beans water.
When fully cooked, add the washed rice, coconut milk, salt, green onions or scallions, thyme, pimento berries and scotch bonnets. Add more water if needed.
Cover the pot and cook for 15 minutes. Reduce the heat and cook for 10 minutes. You may need more water as you cook the rice.
When fully cooked, turn off the heat and leave it covered for 5 minutes until fluffy.
Remove the green onion and ginger. Serve in a plate.

Using Canned Beans

Add the canned beans with its water, ginger and garlic to a pot over medium heat.
Add 3 cups of water and boil for 1 minute.
Continue from Step 5 above till ready to serve. (Add the washed rice, coconut milk, salt, green onions or scallions, thyme, pimento berries and scotch bonnets. Add more water if needed)

Video

Nutrition