Jamaican Rice and Peas

Jamaican rice and peas is more than just a side dish — it’s the heartbeat of a traditional Sunday dinner and a symbol of Caribbean comfort. Made with creamy coconut milk, earthy red kidney beans (or gungo peas), aromatic thyme, scallions, garlic, and the signature warmth of pimento (allspice), this dish is gently simmered until the rice soaks up every drop of flavor. A whole Scotch bonnet pepper is often nestled on top—not to make it spicy, but to lend a subtle heat and unmistakable island fragrance.

Jamaican Rice and Peas

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EAT AND TELL!!! Let us know if you tried –  Jamaican Rice and Peas

Jamaican Rice and Peas

Author: Shana Shameer

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 45 mins

Servings: 4

Description

Classic Comfort from the Caribbean Tender red kidney beans and fluffy long-grain rice, simmered in rich coconut milk with fresh thyme, scallions, and a hint of fiery Scotch bonnet. A soulful side dish that’s truly the heart of Jamaican cuisine.

Ingredients

Servings

• 1 cup Dried Kidney beans or Gungo peas
• 2 cups Long Grain (Basmati or Jasmine Rice)
• 200 ml Kara Coconut Cream
• 1 small Yellow Onion, chopped
• 2 cloves Garlic, chopped
• 2 Spring Onions, chopped
• 2 sprigs fresh Thyme
• 1 whole Scotch bonnet pepper
• 1 tsp ground Allspice (pimento)
• 1 tsp Black pepper powder
• 3 Tbsp Oil (Neutral or Olive oil)
• Salt to taste (2.5 tsp approx)
• 1 litre Water (2 cups/480 ml to cook beans and 2.2 cups/ 520 ml to cook the rice)

Instructions

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1. Soak the beans overnight (8 hours), till plumped in size, or for 3 hours in hot boiled water if you are in a hurry.
2. Drain the soaking liquid and add to a pressure cooker with 1 tsp salt and 2 cups/480 ml of water.
3. Cook on high pressure till steam escapes, then lower heat and cook for 8 minutes.
4. Allow the pressure cooker to cool off before opening to check that the beans are tender. Drain the beans, reserving the cooking broth (it should be approximately 1 1/2 cups).
5. While the beans are cooking, thoroughly rinse the rice a few times, soak for 10 minutes and then drain.
6. Also chop the onion, garlic, and spring onion and set aside.
7. In a large pot, suitable for cooking the rice, add and heat the oil.
8. Add the chopped garlic and saute briefly before adding the onion and spring onion.
9. Saute till softened and fragrant.
10. Add the drained rice and fry for a minute to absorb the flavors of the sauteed ingredients better.
11. Add the thyme, cooked beans, Kara Coconut Cream, the reserved cooking broth as well as an additional 520 ml of water.
12. Stir everything to incorporate, and bring to a simmer.
13. Add in ground allspice, black pepper, and salt to taste (approx 1.5 tsp now), remember that the cooking broth also contains salt.
14. Add the Scotch bonnet pepper on top. Do not cut or puncture the pepper.
15. Cover and cook on a low simmer for 10-15 minutes or until liquid is entirely absorbed.
16. Remove from heat and rest for 5 minutes, before opening.
17. Remove the scotch pepper and thyme. Fluff up the rice and serve hot.

Note

• Although the dish is called Rice and Peas, it is most often made traditionally with Kidney Beans. Gunko Peas are also used. Canned Beans may be used making it even easier to prepare. Just rinse one can of red kidney beans, and use in the recipe. You can use any vegetable broth instead of the cooking broth.
• If you do not have a pressure cooker to cook the Kidney beans, add the soaked beans to a regular pot with a lid, bring to a strong boil, then continue to cook on a low simmer, tighly covered for upto an hour till the beans are tender. In this case you will need to add more water to the pot.
• While cooking the rice, instead of adding salt you could add one vegetable stock cube, to impart additional flavor.

Keywords: Jamaican rice and peas, Jamaican rice recipe, rice an kidney beans