How To Make Jamaican Rice And Peas
Recipe Overview
Overview
Jamaican Rice and Peas is a beloved staple in Caribbean cuisine, and this recipe brings the authentic flavors right to your kitchen. The combination of red kidney peas and basmati rice creates a hearty base, while the addition of fresh coconut milk elevates the dish to new heights. The preparation begins with soaking the peas, which not only softens them but also enhances their flavor.
As you blend the fresh coconut, the rich aroma fills the kitchen, promising a delightful meal ahead. The careful balance of spices, including thyme and scallion, complements the natural sweetness of the coconut milk. The use of Scotch bonnet pepper adds just the right amount of heat, making this dish a true representation of Jamaican cooking.
Once everything is combined and simmered, the result is a beautifully fluffy rice and peas dish that pairs perfectly with stews, curries, or can be enjoyed on its own. This recipe is not just about cooking; it’s about embracing the culture and traditions of Jamaica. Whether you’re serving it at a family gathering or enjoying it as a comforting side, this Jamaican Rice and Peas is sure to impress.
Recipe Details
Steps & Tips
Gather red kidney peas, basmati rice, scallion, scotch bonnet pepper, thyme, ginger, garlic, pimento seeds, all-purpose seasoning, and coconut.
Tip: Using fresh coconut makes the rice and peas taste more authentic.
Add water to the peas, wash them, and remove the water.
Add water to the peas and soak them overnight.
Tip: Soaking peas overnight makes them softer for cooking.
Break the coconut using a food hammer or knife.
Remove the coconut flesh from the shell.
Cut coconut into small pieces, add to blender with cold water, and blend until smooth.
Strain the blended coconut mixture to extract coconut milk.
Tip: Strain coconut milk once for a rich flavor, but you can strain it again if desired.
Add the soaked peas to a pot, add crushed garlic, ginger, and water, then bring to a boil.
Add the strained coconut milk to the pot with the peas.
Add scallion, thyme, scotch bonnet pepper, all-purpose seasoning, and butter to the pot.
Cover the pot and simmer for 15 minutes.
Add washed rice to the pot.
Tip: Remove excess liquid from the pot to prevent mushy rice.
Remove excess liquid from the pot to prevent mushy rice.
Cover the pot and cook on low heat.
Remove the lid and check the rice after 15 minutes.
Use a fork to fluff the rice.
Cover the pot and allow to steam for another 10 minutes.
Tip: Basmati rice cooks quickly, so keep an eye on it to avoid overcooking.
Turn off the stove and serve the rice.
Plate the rice and peas for serving.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •In Jamaica, kidney beans are commonly referred to as peas.
- •Using fresh coconut enhances the flavor and authenticity of the dish.
- •Soaking the beans overnight helps them cook more evenly and quickly.
- •Scotch bonnet pepper adds a unique heat without overpowering the dish.
