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Jamaican Rice and Peas

Jamaican Rice and Peas

Chef Briana Riddock shares her mother's recipe for one of Jamaica's most iconic sides.

Calories
180
Carbohydrates
29g
Protein
10g
Potassium
511mg
Fiber
2g
Sugar
10g

Ingredients

  • 1 cup dried kidney beans, rinsed, soaked overnight, and drained

  • 3 cups water

  • 1 small onion, finely chopped

  • 2 scallions, finely chopped

  • 3 garlic cloves, minced

  • 5 allspice berries

  • 5 thyme sprigs

  • 1 Scotch bonnet pepper

  • 1/2 teaspoon grated fresh ginger

  • 2 teaspoons kosher salt, plus more to taste

  • 1/2 teaspoon black pepper

  • 1 (13.5-ounce) can unsweetened coconut milk

  • 2 cups long-grain white rice

Direction

  1. Gather your ingredients.

  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. Stir in the coconut milk and bring to a simmer.

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

  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. Serve hot.

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