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Rice & Beans or Peas (Jamaican)
Out of stock
Caribbean Rice Beans or Rice and Peas
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
- 2 cups long-grain white rice (brown rice can be substituted)
- 3/4 cups unsweetened coconut milk
- 3 stalks scallions (AKA green onions)
- 1 clove garlic chopped
- 1 whole scotch bonnet pepper (AKA habanero) chopped
- 1 3/4 cups dried kidney beans canned kidney beans can be used as a substitute
- 2 springs thyme dried
- 1/2 tbs black pepper
- 1/2 tbs salt
- 7 whole allspice seeds (AKA pimento seeds)
The first thing you must-do if you’re using dried kidney beans is to make sure you soak them overnight in a bowl of water. This softens the texture of the beans. I prefer dried beans, but you can use the canned kidney beans instead. Drain the water from the beans and rinse thoroughly with water.
Place your beans in a medium saucepan, add about 3 cups of water and boil for about 1 hr under a medium flame. Your beans should now be tender (test by sticking a fork into one of them).
While your beans are simmering, you can now add your unsweetened coconut milk, and stir for about 5 minutes.
Then you add your chopped garlic, scallions (green onions), thyme, allspice seeds, and scotch bonnet pepper.
Add your salt and pepper to the mix
Stir under a medium-high flame for about 5 minutes or so. Then you can add your rice and cook until the rice is cooked and fluffy, which takes about ½ hr to 40 minutes. There you have it, delicious Jamaican rice and peas.
WARNING: If using a pressure cooker, pls wait until its properly cooled. You will know when you try to open the lid and you feel no pressure. When it’s cool enough the lid it should turn easily. Use a kitchen towel or oven gloves to cover your hands just in case you might get scalded by the escaping steam.
1 serving in 32oz (serves 2 normal adult portions)