The BEST Jamaican Rice and Peas | Made In 2 Easy Steps
Get ready to be obsessed with this Jamaican rice and peas recipe. It combines long grain rice with sweet coconut milk, tons of incredible spices, and tender kidney beans to make a super flavorful side dish you won't be able to get enough of. And, best of all, it's an absolute breeze to whip up!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Jamaican
Ingredients
1 cup dried kidney beans, soaked overnight
3 cups water
1 onion, chopped
2 scallions, finely chopped
3 cloves garlic, minced
5 all spice berries
5 thyme sprigs
1 Scotch bonnet pepper
1/2 tsp grated fresh ginger
salt and pepper
1 cup unsweetened coconut milk
2 cups long-grain white rice
Instructions
- 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, salt, and pepper.
- Add the coconut milk and bring to a simmer.
- Cover and simmer over low heat until beans are tender, about 1 hour.
- 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.
Nutrition
- Serving Size: 1 serving
- Calories: 141
- Fat: 1
- Carbohydrates: 27
- Protein: 4
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