This is a top favorite for most Jamaicans and Caribbeans alike. Authentic Rice and Peas is not the easiest
dish to make for beginners and is usually done by someone with some experience. The dish
contains red peas, scallion, thyme, pimento, and coconut milk.
Rice and Peas with coconut milk is a staple in Jamaica and is paired with almost anything.
When you enter a Jamaican restaurant and order curry goat you will be asked by your annoyed
server or cashier “do you want that with white rice or rice and peas?”.
Rice And Peas
This Jamaican Rice and Peas recipe is very easy to make especially when you use can kidney beans instead of dried. You can also add coconut oil instead of butter and Maggie bouillon instead of salt.
6
servings8
minutes28
minutes300
kcal36
minutesIngredients
1/2 pound dried red beans or 2 cans of grace kidney beans
1 Can coconut milk
1 cup Water
4 springs thyme
5 pieces Pimento seeds
3 spring Scallion
3 cloves Garlic
1/2 tsp Black pepper
1 tsp Salt
3 cups Jasmine rice
1/2 stick butter
Directions
- Dried beans
- Soak peas overnight then pace in a pot with 3 inches of water above peas. Pressure for 10 minutes.
- After 10 minutes remove the cover. Wash then drain the rice and add it to the pot. Add a can of coconut milk and butter.
- Set fire to low and add thyme, salt, black pepper, scotch bonnet scallion and a few seeds of crushed pimento seeds.
- Place a plastic bag over the rice, cover pot. Stir occasionally.
- Can beans
- Add approx. 3 cups of water to a pot and boil. Add a can of coconut milk.
- Once the pot starts boiling add rice and butter along with salt, black pepper, scallion, thyme, and pimento.
- Stir pot and then cover with a plastic bag and pot cover. Place heat on low. STIR OCCASIONALLY.
