Delicious Jamaican Rice And Peas

This Jamaican classic is a mixture of rice and peas cooked in coconut milk. It’s an elegant side dish that is so easy to put together. I am sure it will become a favorite once you try it.

📝 Ingredients

• 1 cup kidney beans (soaked overnight or for 6-8 hours)
• 3 cups chicken stock (or water)
• 1 medium onion (diced)
• 2 cloves garlic cloves (sliced into halves each)
• 2 sliced spring onions (scallion)
• 2 whole scotch bonnet peppers
• 3 sprigs thyme
• 1 bay leaf
• 5 pimento berries (allspice)
• 1 tsp ginger (freshly grated)
• salt and pepper ( to taste)
• 14 oz coconut milk (1 can [unsweetened full cream])
• 2 cups basmati rice
• 1 tbsp butter (optional)
• 2 tbsp oil ( or butter)
• 1 1/4 cups chicken stock

👨‍🍳 Instructions

1. 1--- For the soak method ---
2. 2Sort the kidney beans. Rinse and drain. Then put the beans inside a large bowl, cover with enough water to totally submerge the beans, and leave to soak overnight - about 6 to 8 hours.
3. 3Drain the peas and put them in a large pot. Add the chicken stock and cook until the beans become tender - about 1 hour.
4. 4--- For the no-soak method ---
5. 5In a large pot, add the beans and chicken stock or water. Bring to a rapid boil for about 15 minutes on high heat, then reduce the heat to medium and leave to cook for another 45 minutes or till the beans become tender. (Sometimes, it requires an additional 15 to 20 minutes. (Add more liquid if neccessary)
6. 6--- Instructions ---
7. 7Add the onion, garlic, spring onion, ginger, scotch bonnet pepper, thyme, bay leaf, allspice, ginger, salt, and pepper to the pot of cooked beans. Stir well to combine.
8. 8Stir in the rice (rinsed and drained) and coconut milk. Bring to a boil, reduce heat, cover, and simmer for 20 to 25 minutes or until rice is tender.
9. 9Remove the habanero peppers, bay leaf, and thyme leftovers. Add the butter (if using) and fluff with a fork.
10. 10Serve with Jamaican jerk chicken and plantain.
11. 11--- If using canned kidney beans ---
12. 12Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 2 to 3 minutes.
13. 13Stir in garlic, scallion, and scotch bonnet peppers (if using), and cook for 1 minute until fragrant. Add thyme, bay leaf, pimento berries, grated ginger, salt, and pepper.
14. 14Stir in canned beans (rinsed and drained), chicken stock, and coconut milk and simmer for 5 minutes.
15. 15Stir in the rice (rinsed and drained), bring to a boil, reduce heat, cover and simmer for 20 to 25 minutes or until rice is tender.