Rice and Peas is a staple in Jamaican cuisine, often served with Sunday dinners, and alongside mouthwatering main dishes like jerk chicken, oxtail, or curry goat. This flavorful dish is known for its rich, coconut-infused taste combined with perfectly cooked kidney beans (or peas) and aromatic herbs. If you're looking to recreate an authentic Jamaican meal, this Rice and Peas recipe is sure to impress!
Ingredients:
2 cups of rice (preferably long grain or basmati)
1 cup red kidney beans (peas) soaked overnight or 1 can of red kidney beans (drained and rinsed)
2-3 cups coconut milk (fresh or canned)
2 stalks scallions (green onions) chopped
2 cloves garlic finely chopped
1 Scotch bonnet pepper (optional for a hint of heat)
1 tsp thyme (fresh or dried)
1 tsp allspice (pimento)
Salt and black pepper to taste
1 tablespoon butter (optional, for added flavor)
1 tsp all Purpose Seasoning
2 cups water (adjust as needed for desired rice consistency)
Instructions:
1. Prepare the Kidney Beans (Peas):
If using dried kidney beans, soak them overnight in enough water to cover them.
Drain the water and rinse the beans. Add them to a pot with fresh water and bring to a boil. Cook for about 1 hour or until the beans are tender. If using canned beans, rinse and set them aside to be added later.
2. Cook the Beans in Coconut Milk:
In a large pot, combine the cooked beans (or canned beans) with the coconut milk. Add the chopped scallions, garlic, thyme, allspice, and Scotch bonnet pepper. Let the mixture simmer over medium heat for 10-15 minutes, allowing the flavors to combine.
3. Season the Dish:
Add add purpose seasoning and salt and black pepper to taste. The Scotch bonnet pepper should be kept whole to avoid making the dish too spicy unless you prefer more hea, then feel free to chop it up!
4. Add the Rice:
Rinse the rice in cold water to remove excess starch. Add the rice to the pot with the beans and coconut milk mixture. Stir gently to combine all the ingredients.
Add 2 cups of water (you can adjust the water depending on the type of rice you're using).
5. Cook the Rice:
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the rice and peas simmer for 20-25 minutes or until the rice is fully cooked and all the liquid has been absorbed.
Avoid lifting the lid too often, as this can disrupt the cooking process.
6. Fluff and Serve:
Once the rice is cooked, remove the Scotch bonnet pepper and thyme stems (if using fresh thyme).
Fluff the rice with a fork, add the optional butter for a richer taste, and serve hot alongside your favorite Jamaican dishes.
Tips for Perfect Rice and Peas:
Coconut Milk Quality: Fresh coconut milk will give the best flavor, but canned works perfectly well for convenience.
Scotch Bonnet Pepper: If you're not a fan of spice, keep the pepper whole and remove it after cooking. It will still provide a subtle flavor without too much heat.
Rice Texture: For fluffy rice, make sure to rinse the rice before cooking to remove excess starch. Be mindful of the water ratio to avoid soggy rice.
Variations:
Pigeon Peas: Some recipes use pigeon peas (gungo peas) instead of kidney beans for a slightly different flavor. You can use fresh, dried, or canned pigeon peas following the same steps.
Vegetarian/Vegan-Friendly: This dish is naturally vegetarian and vegan as it’s made with plant-based ingredients, making it a great addition to a plant-focused diet.
Jamaican Rice and Peas is more than just a side dish; it's a symbol of community, shared meals, and Jamaican culture. With this recipe, you can bring the flavors of Jamaica into your home and enjoy a taste of the islands no matter where you are. Pair it with your favorite Jamaican entree for a complete meal!
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