Jamaican Rice and Peas
Jamaican Rice and Peas is a beloved staple in Caribbean cuisine made with tender kidney beans simmered in creamy coconut milk, aromatic scallions, thyme, garlic, and a whole scotch bonnet pepper. This dish infuses long-grain rice with rich flavor and island soul.
Ingredients · Servings 6
- 1 cup dry red kidney beans
- 1/4 teaspoon black pepper
- 1-1/2 cups coconut milk
- 1 pepper Scotch Bonnet peppers
- 1 bulb onion
- 2 cloves garlic
- 1/2 teaspoon salt
- 3 sprigs thyme
- 2 cups long grain brown rice (par boiled)
- 1/4 teaspoon ground allspice
- 2 stalks scallions
- 3 to 4 cups water
Method · 40 min
- If using dried beans, rinse and soak overnight.
- Drain and place in a large pot with water; bring to a boil, reduce heat, and simmer until tender, about 50 minutes.
- Add coconut milk, onion, garlic, scallions, thyme, scotch bonnet, salt, pepper, and pimento (if using) to the pot; stir and bring just to a boil.
- Add rice, stir once, then reduce heat to low, cover tightly, and cook 20–25 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, 10 minutes. Remove the scotch bonnet, thyme stems, and pimento berries.
- Fluff rice gently with a fork and serve hot.
