Jamaican Rice and Peas Recipe
This authentic Jamaican Rice and Peas is rich, flavorful, and delicious! It’s easy to make and packed with mouthwatering flavors that will transport you straight to Jamaica!
INGREDIENTS
- 1 cup dried red kidney beans (peas)
- 2 cups long-grain rice
- 4 cups water
- 2 cups homemade coconut milk
- 1 Scotch bonnet pepper, whole
- 2 stalks scallion, chopped
- 2 cloves garlic, whole
- 3 sprigs thyme
- 1 teaspoon pimento berries/allspice
- 1 teaspoon salt
Using Canned Beans & Canned Coconut Milk:
- 1 can kidney beans, drained and rinsed
- 1½ cups cups water
- ½ can coconut milk
INSTRUCTIONS
Soak the Beans
- Wash the dry kidney beans and soak them in fresh water for at least 2 hours, preferably overnight.
Cook the Beans
- In a pressure cooker, add the soaked beans, garlic, salt, and 5 cups of water. Pressure cook for 20 minutes. If you don’t have a pressure cooker, boil the beans on the stovetop for 50 minutes or until tender. Make sure to keep the pot covered and check the water level occasionally—add more if needed to prevent the beans from drying out.
Season the Pot
- Once the beans are cooked, add coconut milk, thyme, scallion, onion, pimento (allsprice) and the whole Scotch bonnet pepper to the pot. Cover and bring to a boil. Taste and adjust seasoning if needed. Note: After boiling the beans, do not discard the leftover water—this helps retain the rich color and flavor of the beans in the dish.
Add the Rice
- Wash the rice and add it to the pot. Cover and bring to a boil.
Steam the Rice
- Reduce the heat to low and let it steam until all the liquid is absorbed. Turn off the heat and let it sit for 3 minutes.
Finish & Serve
- Remove the thyme stems and Scotch bonnet pepper before serving. Enjoy!
Using Canned Beans & Canned Coconut Milk:
Prepare the Beans
- Wash and drain the canned kidney beans.
Season the Pot
- In a pot, add the beans, 1 cup of water, ½ can of coconut milk, garlic, pimento (allspice), thyme, scallion, onion, Scotch bonnet pepper, and salt. Cover and bring to a boil over medium heat.
Add the Rice
- Wash the rice and add it to the pot. Cover and bring to a boil.
Steam the Rice
- Reduce the heat to low and let it cook until all the liquid is absorbed. Turn off the heat and let it sit for 3 minutes.
Finish & Serve
- Remove the thyme stems and Scotch bonnet pepper before serving. Enjoy your Jamaican Rice and Peas!