Jamaican Rice and Peas Recipe
Jamaican Rice and Peas is a traditional Caribbean dish featuring flavorful red kidney beans cooked with coconut milk, aromatic herbs, and spices, combined with fluffy long grain rice. This comforting and vibrant one-pot meal is a staple side dish often enjoyed alongside jerk chicken or other Caribbean specialities.
- Prep Time: 15 minutes (plus soaking time for dry beans)
- Cook Time: 35 minutes (including pressure cooking or stovetop simmering)
- Total Time: 50 minutes
- Yield: 3 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Jamaican, Caribbean
- Diet: Halal
Ingredients
Dried Beans Version
- 100 g Dry red kidney beans (peas)
- 231 ml Homemade coconut milk
- 263 g Long grain rice (or 317 g Basmati rice)
- ½ Red onion, chopped
- 2 Garlic cloves, crushed
- 1 Stalk scallions, chopped
- 4 Sprigs of thyme
- 1 Scotch bonnet pepper
- Small piece of ginger
- 5 Pimento berries (allspice)
- 1 tsp Salt
- 1.12 l Water
Canned Beans Version
- 1 Canned kidney beans, washed and drained
- ½ Can coconut milk (approximately 200-250 ml)
- 319 ml Water
- 263 g Long grain rice (or 317 g Basmati rice)
- ½ Red onion, chopped
- 2 Garlic cloves, crushed
- 1 Stalk scallions, chopped
- 4 Sprigs of thyme
- 1 Scotch bonnet pepper
- Small piece of ginger
- 5 Pimento berries (allspice)
- 1 tsp Salt
Instructions
- Soak the Dry Beans: Wash the dry kidney beans thoroughly and soak them in fresh water for at least two hours, preferably overnight, to soften them before cooking.
- Pressure Cook the Beans: Place the soaked beans in a pressure cooker with crushed garlic, pimento berries, ginger, salt, and about 4 ½ to 5 cups of water. Pressure cook for 20 minutes until tender. If you don't have a pressure cooker, simmer the beans in a covered pot with water for 45-50 minutes until soft.
- Add Flavors to Beans: Once the beans are cooked, add homemade coconut milk, thyme sprigs, chopped scallions, chopped red onion, and a whole scotch bonnet pepper. Cover and bring the mixture to a boil. Taste and adjust seasoning as needed.
- Add and Cook the Rice: Rinse the rice well and add it to the boiling beans and coconut mixture. Cover the pot and return to a boil, then reduce heat to low. Let the rice steam on low heat until all the liquid evaporates and the rice is tender, about 15-20 minutes. After turning off the heat, let the pot sit covered for an additional 3 minutes to finish steaming.
- Remove Aromatics and Serve: Before serving, remove the thyme stems, whole scotch bonnet pepper, and the piece of ginger for safety and desired flavor intensity. Fluff the rice and peas and serve hot.
- Using Canned Beans and Coconut Milk: Wash and drain canned kidney beans. In a pot, combine the beans with water, half a can of coconut milk, garlic, pimento berries, ginger, thyme, scallions, onion, scotch bonnet pepper, and salt. Bring to a boil over medium heat, then add rinsed rice, cover, and cook on low heat until the rice is tender and liquid absorbed. Let sit covered for 3 minutes before serving.
Notes
- Soaking dry beans overnight reduces cooking time and improves digestibility.
- The scotch bonnet pepper adds heat and flavor; do not puncture it if you want less spiciness.
- You can substitute long grain white rice with basmati for a different aroma and texture.
- Remove scotch bonnet pepper and ginger pieces before serving to avoid too much spice or fibrous texture.
- Use canned beans and coconut milk for a quicker version without compromising the authentic flavor.
- This recipe is traditionally accompanied by jerk chicken or fried plantains.
Find it online: https://miracooking.com/jamaican-rice-and-peas-recipe/
