Jamaican Rice and Peas

Rice and peas is a richly spiced traditional Jamaican dish which is the main staple for dinner in most Jamaican households on Sundays. The primary ingredients are rice and kidney beans: the preference for the former is brown rather than white rice. The former is a healthier alternative to white rice. Jamaican Life and Travel lists Rice and Peas among the 12 most popular Jamaican dishes.

  • Prep: 5 minutes
  • Cook: 30 minutes
  • Servings: 6

Ingredients: Rice and Peas

  • 2 cups rice (preferable brown or parboiled)
  • 1 can (13.5 fl oz) unsweetened coconut milk
  • 1½ cups water
  • 3 stalks scallion (crushed)
  • 1 small onion (chopped)
  • 4 sprig(s) thyme
  • 1 can red kidney beans
  • Salt to taste
  • 3 garlic cloves (finely chopped)
  • 10 allspice berries
  • 1 scotch bonnet pepper (whole)

Directions

  1. Combine water and coconut milk and water in a 3 litre/quart pot and bring to a boil.
  2. Add the onion, garlic, thyme, scallion, red kidney beans, allspice berries, salt and stir well.
  3. Stir in rice and the whole scotch bonnet pepper; cover and bring to a boil.
  4. Lower the flame and allow rice to boil until grains are tender.
  5. Discard thyme sprigs and pepper and use fork to fluff rice
  6. Serve and enjoy.

Jamaican Rice and Peas Recipe

Rice and peas, a side dish usually served with a wide variety of meats an/or vegetables, is a richly spiced traditional Jamaican dish which is the main staple for dinner in most Jamaican households on Sundays. The primary ingredients are rice and kidney beans.

Type: Side Dish

Cuisine: Jamaican

Keywords: rice and peas

Recipe Yield: 6 servings

Preparation Time: PT0H5M

Cooking Time: PT0H30M

Total Time: PT0H35M

Recipe Ingredients:

  • 2 cups rice (preferable brown or parboiled)
  • 1 can (13.5 fl oz) unsweetened coconut milk
  • 1½ cups water
  • 3 stalks scallion (crushed)
  • 1 small onion (chopped)
  • 4 sprig(s) thyme
  • 1 can red kidney beans
  • Salt to taste
  • 3 garlic cloves (finely chopped)
  • 10 allspice berries
  • 1 scotch bonnet pepper (whole)

Recipe Instructions: 1. Combine water and coconut milk and water in a 3 litre/quart pot and bring to a boil. 2. Add the onion, garlic, thyme, scallion, red kidney beans, allspice berries, salt and stir well. 3. Stir in rice and the whole scotch bonnet pepper; cover and bring to a boil. 4. Lower the flame and allow rice to boil until grains are tender. 5. Discard thyme sprigs and pepper and use fork to fluff rice 6. Serve and enjoy.

Editor's Rating:
5