Authentic Jamaican Rice and Peas
A staple Caribbean classic: aromatic long-grain rice simmered in rich coconut milk with red kidney beans, fresh thyme, scallions, and Scotch bonnet pepper.
Ingredients
Ingredients
- 2 cups long-grain white rice or jasmine rice, rinsed
- 1 can (400g) red kidney beans, undrained
- 1 can (400ml) full-fat coconut milk
- 1 cup water or vegetable broth
- 3 stalks green onions (scallions), bruised
- 4 cloves garlic, crushed
- 4 sprigs fresh thyme
- 1 whole Scotch bonnet pepper (with stem intact)
- 1/2 tsp ground allspice (pimento)
- 1 tsp salt
- 1 tbsp butter
Instructions
Build the Flavor Base
In a medium heavy pot, combine the undrained kidney beans, coconut milk, water, bruised scallions, crushed garlic, thyme sprigs, allspice, butter, and salt. Bring to a boil over medium-high heat.
Add Rice and Scotch Bonnet
Stir in the rinsed rice. Gently place the whole Scotch bonnet pepper on top (ensure it does not burst so it imparts flavor without searing heat).
Simmer
Cover the pot with a tight-fitting lid, reduce heat to the lowest setting, and let simmer undisturbed for 20-25 minutes until all liquid is absorbed.
Rest and Fluff
Remove from heat and let sit covered for 10 minutes. Carefully discard the Scotch bonnet pepper, scallions, and thyme sprigs. Fluff gently with a fork and serve.
Nutrition Facts
* Based on a 2,000 calorie diet.