Jamaican Peas and Rice
Transform your kitchen into a Caribbean paradise with this traditional Jamaican Peas and Rice recipe! This flavorful side dish combines tender red kidney beans, creamy coconut milk, and aromatic spices like thyme and allspice, creating a harmonious blend of savory and fragrant notes. Perfectly cooked long-grain white rice soaks up the rich broth, while a whole Scotch bonnet pepper adds a subtle heat (optional for spice lovers). This dish is not only a Jamaican staple but also a versatile accompaniment for jerk chicken, grilled fish, or vegan curries. With its hearty ingredients and authentic flavors, this recipe is sure to deliver a taste of the islands to your table. Ideal keywords include "Jamaican Peas and Rice," authentic Jamaican recipes, Caribbean side dish, and coconut milk rice.
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans
- 4 cups Water
- 1 cup Coconut milk
- 2 cups Long-grain white rice
- 2 cloves Garlic
- 2 stalks Scallions (green onions)
- 1 teaspoon Thyme (fresh or dried)
- 0.5 teaspoon Allspice (ground)
- 1 piece Scotch bonnet pepper (whole, optional for heat)
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (ground)
Instructions
Rinse the dried red kidney beans under cold water. Soak them in a large bowl of water for at least 8 hours or overnight.
Drain the soaked beans and transfer them to a large pot with 4 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 45-60 minutes, or until the beans are tender but not falling apart.
While the beans are cooking, prepare the other ingredients. Mince the garlic, chop the scallions, and measure out the spices and rice.
Once the beans are tender, add the coconut milk, scallions, garlic, thyme, allspice, scotch bonnet pepper (if using), vegetable oil, salt, and black pepper to the pot. Stir well to combine.
Wash the rice thoroughly in cold water to remove excess starch, then drain it well.
Add the rice to the pot with the beans and stir gently to distribute the ingredients evenly. Ensure the liquid in the pot covers the rice by about 1 inch; if not, add a little more water as needed.
Bring the pot to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a tight-fitting lid and cook for 25-30 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the pot from the heat and let it sit covered for 5-10 minutes to allow the flavors to meld together.
Gently fluff the rice with a fork and discard the scotch bonnet pepper before serving. Enjoy as a side dish with your favorite Jamaican entrée!
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.1 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
