Jamaican Rice and Peas Recipe
This Jamaican dish is a delicious side dish that can be paired with almost any protein. But most commonly paired with Jerk Chicken, Curry Goat and Oxtail.
Ingredients
- 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 inch ginger root
- butter optional
- 3 cups water
- 1 1/2 tsp salt
Instructions
- 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 10-15 minutes.
- *Add water if necessary
- Then add rice and butter to the pot. and stir (wash rice if necessary) Yes, Caribbean people wash their rice
- Use a fork to remove the scallion, ginger, pepper, and thyme. This is optional and can be removed after the rice has been added. *Use a sachet instead
- NB: Please do not let the pepper burst inside the pot, this will cause it to be very spicy. I usually burst open the pepper, give it a stir and remove the pot. Extra Flava.
- Let it cook until the rice is tender and fluffy.