Jamaican Rice and Peas
Jamaican Rice and Peas is a quintessential Caribbean side dish, bursting with bold flavors and comforting textures. This traditional recipe features tender red kidney beans infused with creamy coconut milk, aromatic fresh thyme, and the gentle heat of a whole Scotch bonnet pepper. Long-grain white rice soaks up the rich, spiced liquid, enhanced by scallions, garlic, and warming allspice, creating a fragrant and flavorful pot of goodness. Perfectly simmered to fluffy perfection, this dish is a must-try for fans of Caribbean cuisine, offering a delightful balance of spice, creaminess, and earthiness. Whether served alongside jerk chicken, curry goat, or enjoyed on its own, Jamaican Rice and Peas will transport your taste buds straight to the islands!
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Recipe Information
Ingredients
- 1 cup dried red kidney beans
- 4 cups water (for boiling beans)
- 1 cup coconut milk
- 2 cups long-grain white rice
- 2 scallions, chopped
- 4 sprigs fresh thyme
- 1 scotch bonnet pepper, whole
- 2 garlic cloves, minced
- 4 allspice berries (pimento)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2.5 cups water (for cooking rice)
Instructions
Rinse the dried kidney beans under cold water and drain thoroughly.
In a large pot, combine the beans and 4 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cook until the beans are tender but not mushy, about 1 to 1.5 hours. Stir occasionally and add more water if needed to keep the beans submerged.
Once the beans are cooked, reserve 2 cups of the cooking liquid and drain the rest.
Add the cooked beans, reserved cooking liquid, coconut milk, scallions, thyme, scotch bonnet pepper, minced garlic, allspice, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil over medium-high heat.
Stir in the rice, ensuring it is evenly distributed.
Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 30 to 35 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid removing the lid while cooking to ensure even steaming.
Remove the thyme sprigs and scotch bonnet pepper before serving.
Fluff the rice and peas with a fork before serving hot.
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2983 mg | 130% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 19.2 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1406 mg | 30% | |
*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.
