Jamaican Rice and Peas

Jamaican Rice and Peas

from foodandwine.com
Side Dish
1209 kcal / serving

Learn how to make traditional Jamaican rice and peas with this recipe from Food & Wine. Scotch bonnet pepper imbues the dish with a subtle, fruity heat matched by allspice and thyme.

Ingredients

  • 1 cupdried kidney beans—rinsed, soaked overnight and drained
  • 3 cupswater
  • 1 smallonion, finely chopped
  • 2scallions, finely chopped
  • 3garlic cloves, minced
  • 5allspice berries
  • 5thyme sprigs
  • 1scotch bonnet pepper
  • ½ teaspoongrated fresh ginger
  • kosher salt
  • black pepper
  • one 13.5-ounce can unsweetened coconut milk
  • 2 cupslong-grain white rice

Directions

  1. 1

    Gather your ingredients.

  2. 2

    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.

  3. 3

    Stir in the coconut milk and bring to a simmer.

  4. 4

    Cover and simmer over low heat until the beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.

  5. 5

    Stir in the rice; cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes.

  6. 6

    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.

  7. 7

    Serve hot.