Many people call it rice and beans but we West Indians say rice and peas. Don’t argue with me lol. It is not just a Caribbean Dish but many Spanish countries have their own version of this delicious recipe.
Of course, I had to give you lovely people the Traditional Jamaican recipe for you to enjoy. This dish is gluten-free and vegan, it is high in fiber and low in fat. I am currently gluten and dairy free, so I will be sure not to slip up by adding any forbidden ingredients to my dishes. 😉
This Jamaican dish is a delicious side dish that can be paired with almost any protein. But it is most commonly paired with Jerk Chicken, Oxtail, Curry Goat and some Stew Chicken.
If you are wondering why there is coconut milk? Well, that is because ‘We Jamaicans‘ use coconut milk in our Rice and Beans, if you haven’t seen that means it is not authentic or you may have had a different version that is not Jamaican.
Many Jamaicans add a piece of ginger and butter, this is totally up to you. In this case, I forgot to add ginger. If you like you can add a small piece of smashed ginger to the pot when you are soaking or cooking the peas/beans. If you would like to add butter please do so after adding the rice.
Jamaican Rice and Peas Recipe
- 2 cups Rice
- 1 cup Dried Kidney Beans (Red Peas)
- 1 1/2 cups Coconut Milk
- 1 whole Scotch Bonnet Pepper
- 1 stalk Scallion
- 2 sprigs Thyme
- 2 cloves garlic (smashed)
- 15 whole Pimento (all spice)
- 1 1/2 tsp Salt
- 3 cups Water
- Butter optional
- Ginger optional
- Wash Kidney beans and let them soak in 3 cups of water with 1 clove smashed garlic, pimento, ½ stalk scallion and 1 sprig of thyme until they become shriveled. Another method is to soak them overnight. Or You can slow cook until becomes tender.
- After kidney beans are cooked, add coconut milk, salt and the rest of the seasoning (pepper, thyme scallion, garlic and let simmer for 10 minutes.
- Then add rice to the pot. (wash rice if necessary) Yes Caribbean people wash their rice)
- After the season is simmered with the coconut milk and you are ready to add the rice, use a spoon or fork to remove the scallion, ginger, pepper and thyme. NB: Please do not let the pepper burst inside the pot, this will cause it to be very spicy.
- Let it cook until the rice is tender and fluffy.