What’s Cooking: Jamaican Rice and Peas

At one of my virtual cookouts, I was asked to provide my Jamaican rice and peas.  I have been using a variation of this recipe for years! So, here it is:

Jamaican Rice and Peas

Ingredients

  • 1 cup dried kidney beans—rinsed, soaked overnight and drained
  • 3 cups water
  • 1 small onion, finely chopped
  • 2 scallions, finely chopped
  • 3 garlic cloves, minced
  • 5 allspice berries
  • 5 thyme sprigs
  • 1 Scotch bonnet pepper
  • 1/2 teaspoon grated fresh ginger
  • Kosher salt
  • Black pepper
  • One 13.5-ounce can unsweetened coconut milk
  • 2 cups long-grain white rice

In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat. Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper. Stir in the coconut milk and bring to a simmer. Cover and simmer over low heat until beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.

Stir in the rice, cover, and simmer over low heat until the rice is tender and the liquid is absorbed about 30 minutes. Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries, and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt. Serve hot.

If you need visuals, here is a video that is close to my recipe.