Jamaican Rice and Peas

Jamaican rice and peas recipe - A classic Jamaican dish that is a flavorful and filling meal and perfect for any occasion.

📝 Ingredients

• 1 cup Dry Red Kidney Beans (soaked)
• 3 cups Water
• 2 cups Long Grain White Rice
• 13.5 oz Can Unsweetened Coconut Milk
• 1/4 teaspoon Ground Nutmeg (feel free to use whole and grate your own)
• 4-5 Allspice Berries
• 1 teaspoon Black Pepper
• 1 teaspoon Kosher Salt
• 1 Yellow Onion (diced)
• 4-6 Green Onions (diced)
• 6-8 Garlic Cloves (chopped)
• 4-6 stems Fresh thyme
• 2 Habanero Peppers
• 2 Bay Leaves

👨‍🍳 Instructions

1. 1--- Prepare the Beans ---
2. 2Soak the beans overnight.
3. 3--- Prepare the Spices ---
4. 4Mix kosher salt, black pepper, and nutmeg together in a small ramekin or bowl. Set aside.
5. 5--- Prepare The Coconut Milk ---
6. 6Sauté yellow onions 1-2 minutes in large skillet. Add the cloves of garlic and cook another 30 seconds. Season with a pinch of the spice mix and stir.
7. 7Add the coconut milk and let cook at a simmer for 2 minutes. Remove from heat and set aside. Add the coconut milk mixture to a blender and puree until smooth. Add the puree back to the skillet along with the allspice berries, bay leaf, half the fresh thyme, and habanero pepper. Simmer for 10-15 minutes to allow the flavors to come together.
8. 8Remove the pepper after cooking.
9. 9--- Cook the Beans ---
10. 10In a separate large sauce pan or dutch oven pot add the beans, water, the remaining thyme, the other bay leaf, and a tablespoon of the spice mix. Bring to a boil then reduce to a simmer and cook covered about 30 miinutes.
11. 11--- Cook the Rice ---
12. 12Wash rice with water until it runs clear. Add the cups of rice and the coconut milk mixture to the beans and cook on simmer covered for about 25 minutes.