Name: Jamaican Rice and Peas
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 cup dried kidney beans, sorted, rinsed, and drained -; 5 cloves garlic, chopped -; 4 cups water -; 1 tablespoon kosher salt, divided -; 3 scallions, trimmed and chopped -; 1 large sprig thyme -; 1/4 scotch bonnet or habanero pepper, stems and seeds removed and chopped -; 1 tablespoon minced fresh ginger -; 2 teaspoons freshly ground black pepper -; 2 teaspoons raw or turbinado sugar -; 1/4 teaspoon ground allspice -; 2 small bay leaves -; 2 tablespoons salted butter -; 1 tablespoon unrefined coconut oil -; 1 (13.5-ounce) can full-fat unsweetened coconut milk -; 1 1/2 cups chicken stock, vegetable stock, or water -; 3 cups dry jasmine rice, rinsed and drained -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Jamaican Rice and Peas

1. 1 cup dried kidney beans, sorted, rinsed, and drained -

2. 5 cloves garlic, chopped -

3. 4 cups water -

4. 1 tablespoon kosher salt, divided -

5. 3 scallions, trimmed and chopped -

6. 1 large sprig thyme -

7. 1/4 scotch bonnet or habanero pepper, stems and seeds removed and chopped -

8. 1 tablespoon minced fresh ginger -

9. 2 teaspoons freshly ground black pepper -

10. 2 teaspoons raw or turbinado sugar -

11. 1/4 teaspoon ground allspice -

12. 2 small bay leaves -

13. 2 tablespoons salted butter -

14. 1 tablespoon unrefined coconut oil -

15. 1 (13.5-ounce) can full-fat unsweetened coconut milk -

16. 1 1/2 cups chicken stock, vegetable stock, or water -

17. 3 cups dry jasmine rice, rinsed and drained -

How to cook deliciously - Jamaican Rice and Peas

1. Stage

Soak the beans: In a large lidded container, add the beans, garlic, 4 cups water, and 1 teaspoon salt. Stir well to combine, cover tightly, and soak overnight in the fridge, at least 8 hours or up to 24 hours.

2. Stage

Cook the beans: In a large Dutch oven or lidded saucepan, add the soaked beans, including the water and garlic. Bring it to a boil over medium-high heat. Then, reduce the heat to maintain a simmer and cook, covered, until the beans can be crushed between your fingers but are not mushy. Check for doneness after about 40 minutes.

3. Stage

Season the cooking liquid: When the beans are tender, stir in the remaining 2 teaspoons salt, scallions, thyme, scotch bonnet pepper, ginger, black pepper, sugar, allspice, bay leaves, butter, coconut oil, coconut milk, and stock. Increase the heat to medium-high heat. As soon as it comes up to a boil, reduce to a simmer, cover and cook until the scallions are soft, about 5 minutes.

4. Stage

Meanwhile, cook the rice: Stir in the rinsed and drained rice, cover, and simmer on low heat for 20 minutes without opening the lid. After 20 minutes, the liquid should be absorbed and the rice tender. Remove the pot from the heat and let the rice steam, covered, for 10 minutes. Use a fork to fluff the rice, and serve warm. Did you love this recipe? Give us some stars below!