Delicious Jamaican Rice And Peas

Freshly cooked Jamaican Rice and Peas in a pot

This Jamaican classic is a mixture of rice and peas cooked in coconut milk. It’s an elegant side dish that is so easy to put together. I am sure it will become a favorite once you try it.

Course Lunch/Dinner, Side Dish

Cuisine Island, jamaican

Keyword Peas, rice, Rice and Peas

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 377.9kcal

Ingredients

1 cup kidney beans soaked overnight or for 6-8 hours
3 cups chicken stock or water
1 medium onion diced
2 cloves garlic cloves sliced into halves each
2 sliced spring onions scallion
2 whole scotch bonnet peppers
3 sprigs thyme
1 bay leaf
5 pimento berries allspice
1 teaspoon ginger freshly grated
salt and pepper to taste
14 oz coconut milk 1 can [unsweetened full cream]
2 cups basmati rice
1 tablespoon butter optional

If using the canned Beans

2 tbsp oil or butter
1¼ cups chicken stock

US Customary - Metric

Instructions

For the soak method

Sort the kidney beans. Rinse and drain. Then put the beans inside a large bowl, cover with enough water to totally submerge the beans, and leave to soak overnight - about 6 to 8 hours.
Drain the peas and put them in a large pot. Add the chicken stock and cook until the beans become tender - about 1 hour.

For the no-soak method

In a large pot, add the beans and chicken stock or water. Bring to a rapid boil for about 15 minutes on high heat, then reduce the heat to medium and leave to cook for another 45 minutes or till the beans become tender. (Sometimes, it requires an additional 15 to 20 minutes. (Add more liquid if neccessary)

Instructions

Add the onion, garlic, spring onion, ginger, scotch bonnet pepper, thyme, bay leaf, allspice, ginger, salt, and pepper to the pot of cooked beans. Stir well to combine.
Stir in the rice (rinsed and drained) and coconut milk. Bring to a boil, reduce heat, cover, and simmer for 20 to 25 minutes or until rice is tender.
Remove the habanero peppers, bay leaf, and thyme leftovers. Add the butter (if using) and fluff with a fork.
Serve with Jamaican jerk chicken and plantain.

If using canned kidney beans

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 2 to 3 minutes.
Stir in garlic, scallion, and scotch bonnet peppers (if using), and cook for 1 minute until fragrant. Add thyme, bay leaf, pimento berries, grated ginger, salt, and pepper.
Stir in canned beans (rinsed and drained), chicken stock, and coconut milk and simmer for 5 minutes.
Stir in the rice (rinsed and drained), bring to a boil, reduce heat, cover and simmer for 20 to 25 minutes or until rice is tender.

Nutrition