Here's a traditional recipe for Jamaican Rice & Peas:
How to prepare.
Jamaican Rice & Peas recipe
Ingredients:
➤2 cups long-grain rice (such as jasmine or basmati)
➤1 cup dried kidney beans, soaked overnight (or substitute canned kidney beans, drained and rinsed)
➤1 can (13.5 ounces) coconut milk
➤2 cups water
➤2-3 cloves garlic, minced
➤1 small onion, finely chopped
➤2-3 fresh thyme sprigs, or 1 teaspoon dried thyme
➤2-3 whole green onions (scallions), chopped
➤1 Scotch bonnet pepper (or habanero pepper), whole (optional, for flavor)
➤Salt to taste
Instructions:
1. If using dried kidney beans, soak them in water overnight or for at least 8 hours. Drain and rinse the soaked beans before using.
2. In a large pot or Dutch oven, combine the soaked kidney beans (or canned kidney beans), rice, coconut milk, water, minced garlic, chopped onion, thyme, chopped green onions, and whole Scotch bonnet pepper (if using).
3. Place the pot over medium-high heat and bring the mixture to a boil.
4. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Simmer the rice and beans mixture for about 20-25 minutes, or until the rice is cooked and most of the liquid has been absorbed. Avoid stirring the rice too much during cooking to prevent it from becoming mushy.
5. Check the rice for doneness. If the rice is still slightly firm but most of the liquid has been absorbed, you can add a little more water (about 1/4 to 1/2 cup) and continue to simmer until the rice is fully cooked.
6. Once the rice is cooked to your liking, remove the pot from the heat. Discard the whole Scotch bonnet pepper, if used.
7. Taste the Jamaican Rice & Peas and season with salt to taste. Adjust the seasoning if necessary.
8. Fluff the rice and peas mixture with a fork to separate the grains.
9. Serve hot as a side dish alongside your favorite Jamaican main dishes, such as jerk chicken or curry goat.
Enjoy your authentic Jamaican Rice & Peas!
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