adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Jamaican Rice and Peas
Jamaican Rice and Peas
0 Likes
Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
1525 minutes
Honoring Grandma's legacy with this traditional Jamaican dinner recipe.
Ingredients:
  • 1 cup dried kidney beans, sorted, rinsed, and drained
  • 5 cloves garlic, chopped
  • 4 cups water
  • 1 tablespoon kosher salt, divided
  • 3 scallions, trimmed and chopped
  • 1 large sprig thyme
  • 1/4 scotch bonnet or habanero pepper, stems and seeds removed and chopped
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons raw or turbinado sugar
  • 1/4 teaspoon ground allspice
  • 2 small bay leaves
  • 2 tablespoons salted butter
  • 1 tablespoon unrefined coconut oil
  • 1 (13.5-ounce) can full-fat unsweetened coconut milk
  • 1 1/2 cups chicken stock, vegetable stock, or water
  • 3 cups dry jasmine rice, rinsed and drained
Instructions:
  • Combine the beans, garlic, 4 cups water, and 1 teaspoon salt in a large lidded container. Mix well, cover tightly, and refrigerate for at least 8 hours, or up to 24 hours, for soaking.
  • To cook the beans, combine soaked beans, water, and garlic in a large Dutch oven or lidded saucepan. Bring to a boil over medium-high heat, then simmer covered until beans are tender yet firm, about 40 minutes.
  • Enhance flavors: Once the beans are tender, add the remaining 2 teaspoons of salt, scallions, thyme, scotch bonnet pepper, ginger, black pepper, sugar, allspice, bay leaves, butter, coconut oil, coconut milk, and stock to the pot. Increase heat to medium-high until it reaches a boil, then lower to a simmer, cover, and cook until scallions are soft, approximately 5 minutes.
  • Cook the rice by stirring in the rinsed and drained rice, covering, and simmering on low heat for 20 minutes without opening the lid. Let it steam, covered, for an additional 10 minutes, then fluff with a fork before serving warm. Enjoy! If you enjoyed this recipe, please give us a rating below.

Similar Recipes