Jamaican Rice and Peas

West to West Kitchen

December 1, 2021

This is not your average “white rice and green peas” … oh no! This Jamaican classic is white rice boiled with red kidney beans, herbs and coconut goodness. The tastes and smells of the Caribbean in a bowl … with rice.

Traditionally enjoyed as a side with Jerk chicken, curry goat or oxtail stew. As we’re WtoW, we would also recommend trying it with a few West African culinary gems such as West-African chicken stew. Whatever your choice, let us know how your cooking turns out.

Total Time

55 – 60 minutes

Servings

Approx. 4 to 6

Ingredients

1 tin of red kidney beans
1 tin coconut milk or cream
2 cloves of garlic
1/2 large brown onion
2 stalks of spring onion finely chopped
1 whole scotch bonnet pepper
1 tsp dried thyme
1/4 tsp of black pepper
1 tsp of all spice
2 cups of long grain rice
1 and 1/2 to 2 tsp of salt, to taste

Prep Time

10 minutes

Cooking time

45 – 50 minutes

Directions

Wash rice thoroughly and put to one side
Place coconut milk/cream and kidney beans in a pot and bring mixture to boil.
Turn heat down to avoid burning but ensure mixture is still bubbling.
Add 2 cloves of minced garlic, 1/2 large onion, 2 stalks of spring onion – finely chopped, 1tsp dried thyme, 1/4 tsp black pepper, 1 tsp of all spice, 1 and 1/2 to 2 tsp salt to taste. Stir for approx. 1 min
Add washed rice and scotch bonnet pepper to above mix (ensure the scotch bonnet pepper does not burst).
Reduce heat to low-med. Place foil across the top of the pot. Place lid on top of the foil, covering the pot.
After 10-15mins, turn rice from bottom to top to reduce burning at bottom. Be careful not to break the bonnet pepper
Continue cooking rice until liquid has evaporated and rice is cooked (this will take approx. 25-35 minutes). Remove the bonnet pepper
Once rice is cooked, it may still be quite moist. Remove pot from hot surface. Leave rice in pot covered with foil and lid. Rice will become less moist after a few hours of standing.
Enjoy!!