Jamaican rice and peas (rice and beans) boasts huge flavor from coconut milk, fresh thyme, scallions, and more. Pair along with your favorite Caribbean dishes to make a complete Island meal!
- 1 cup dried red kidney beans, rinsed and soaked overnight
- 1 small yellow onion, chopped
- 3 scallions, chopped
- 3 garlic cloves, finely chopped
- 1 scotch bonnet pepper, left whole
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/2 teaspoon ground Jamaican allspice
- salt, to taste
- pepper, to taste
- 3 cups chicken stock
- 1 (13.5- ounce) can coconut milk
- 2 cups long grain rice, rinsed and drained
- 2 tablespoons unsalted butter
- Rinse and soak dried red kidney beans overnight, then drain.
- In a large stock pot or dutch oven; add in beans, onions, scallions, garlic, scotch bonnet pepper, thyme, bay leaves, allspice, salt/pepper (to taste), stock and coconut milk over medium-high heat. Stir ingredients together and cover pot with lid and allow peas to cook until tender, about one hour.
- Check peas for tenderness by softly pinching and checking to see that they’re cooked through.
- While peas are cooking, rinse rice grains in a large bowl until the water begins to run clear, carefully drain, and set aside.
- Once peas are tender; add in rinsed rice and butter, stir together, and immediately reduce heat to the lowest setting and let rice cook for about 30 minutes. Then take off heat and let rice sit, covered, for at least 10 minutes to continue steaming.
- Discard pepper and thyme sprigs. Take a fork and fluff rice and serve. Enjoy!
- Category: Jamaican, Side Dish
- Method: Stovetop
- Cuisine: Jamaican
Keywords: Jamaican, rice, rice and peas, Caribbean, side dish