Jamaican rice and peas (beans)

Jamaican rice and peas (beans)

from recipetineats.com
10 min
10 minutes mins

Recipe video above. Perfumed with thyme and all spice with a hint of traditional warmth from fresh chilli, this Jamaican coconut rice makes the perfect side dish for tropical themed foods such as Jerk Fish or Chicken, with a side of Jamaican slaw!Baking is best - Ordinarily, this dish is prepared on the stove. But I find the most fuss-free way to make coconut rice is in the oven.Fluffier, no scorched base, entirely hands off. Try it. You'll be converted for life!

Ingredients

  • 50g / 3 tbsp unsalted butter (or 2 tbsp canola or veg oil)
  • 2 garlic cloves, finely minced
  • 1 small onion, finely chopped
  • 1 tsp dried thyme
  • 1 tsp all spice powder (sub mixed spice)
  • 2 bay leaves, preferably fresh
  • 1 scotch bonnet or habanero chilli – any colour (optional), keep whole (Note 1)
  • 2 x 400g / 14oz cans red kidney beans, drained (Note 2)
  • 1 x 400 ml / 14oz coconut milk, full fat (Note 3)
  • 1 cup water
  • 1 tsp cooking salt
  • 2 cups long grain white rice (Note 4)

Directions

  1. 1

  2. 2

    Preheat oven to 200°C/400°F (180°C fan).

  3. 3

    Sauté aromatics – Melt butter over medium-high heat in a medium or large ovenproof pot (Note 5). Cook garlic, onion, thyme, all spice, bay leaves, scotch bonnet until onion is translucent (~ 3 minutes).

  4. 4

    Add coconut milk, water, beans and salt. Once it comes to a simmer, add rice then give it a quick stir. Once you see bubbles breaking the surface, immediately cover then transfer to oven.

  5. 5

    Bake for 40 minutes. All liquid should be absorbed (tilt to check) though you will have some coconut cream on the surface.

  6. 6

    Rest – Leave the pot on the counter with the lid on for 15 minutes. Then fluff and serve!