Jamaican Rice and Peas
Give your rice a flavor to remember with this amazing Jamaican Rice and Peas recipe. It’s a finger licking bomb, loaded with a mixture of exotic and tropical tastes.
This easy rice dish is a perfect side for a variety of grilled meats and seafoods, and is an absolute must alongside a spicy batch of Jerk Chicken.
So mix up a glass of your favorite cocktail, and get ready to go on island time…
- Prep Time10 min
- Cook Time45 min
- Perform Time15 min
- Total Time1 hr 10 min
Ingredients
- White rice – Although regular long grain may be more traditional, I always prefer basmati for it’s texture and natural aromatic nature.
- Coconut milk – We use reduced fat. You can use full fat, but the lighter version imparts plenty of flavor.
- Aromatics – Onion, ginger, garlic and scallions.
- Kidney beans – Though not technically “peas”, they are traditional in this dish.
- Scotch bonnet pepper – For a little kick. If you can’t find it, you can substitute habanero.
- Thyme – A staple in many Caribbean dishes.
- Allspice – One of the most common spices in Jamaican cuisine.
Raw ingredients
- 2 Tbsp cooking oil
- 1/2 small onion, diced
- 3 scallions, diced
- 3-4 garlic cloves, finely chopped
- 1/2 inch ginger, finely chopped
- 1 scotch bonnet pepper (see note 1)
- 5-6 allspice berries, whole
- 4-5 sprigs fresh thyme
- 1 13.5oz can coconut milk
- 1.5 cups water
- 2 cups long grain rice (see note 2)
- 1 can kidney beans, drained and rinsed
Method
Preparing the Salad
1
How to Make Jamaican Rice and Peas
1. Sauté: Heat oil in a large pot (we used a 5qt dutch oven) over medium high heat. Sauté onion, ginger, garlic, scallions, scotch bonnet pepper, thyme and allspice for 5 minutes.
TIP: If you prefer a spicier dish, slice open the scotch bonnet pepper.
2. Boil: Add coconut milk and 1.5 cups of water to the pot. Increase temperature to high and bring to a boil.
3. Cook: Stir in rice and drained beans. Reduce heat to medium low. Cover and cook for 20 minutes.
Leftovers and Storage
You can refrigerate leftover rice and peas in an airtight container for 3-4 days. When ready to eat, reheat the leftovers in the microwave.
TIP: Cooked rice can grow bacteria quickly if not kept at proper temperature. After cooking, allow rice to come to room temperature, then refrigerate within one hour.
- 0 servings per container
- Amount per serving
- Calories0
- % Daily Value*
