Jamaican Rice and Peas
Jamaican Rice and Peas
Ingredients
For the Peas
- 1 cup red kidney beans, dried
- 6 cups water, plus more for soaking
- 4 fresh thyme sprigs
- 1 Scotch Bonnet pepper, whole
- 2 garlic cloves, smashed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon salt
For the Coconut Milk
- 1 fresh coconut
- 1 1/2 cups water
For the Rice
- 2 cups long grain rice, washed
- 1 tablespoon green seasoning, (contains scallion, scotch bonnet, garlic, onion)
- 1/2 teaspoon all-purpose seasoning, optional
Instructions
- 1
Place the dried red kidney beans in a large bowl and cover with plenty of cold water. Let them soak overnight, or for at least 8 hours.
⏱️ 10 min
- 2
The next day, drain the soaked beans and transfer them to a large pot. Add 6 cups of fresh water, the fresh thyme sprigs, whole Scotch Bonnet pepper, smashed garlic cloves, black peppercorns, and salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the peas are very soft, about 45-60 minutes.
⏱️ 60 min
- 3
While the peas are cooking, prepare the coconut milk. Crack open the fresh coconut and carefully remove the flesh. Cut the coconut flesh into smaller pieces and place them in a blender with 1 1/2 cups of water. Blend until smooth. Strain the blended mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing to extract as much liquid as possible. You can leave a few small bits of coconut in the milk for added texture if desired.
⏱️ 15 min
- 4
Once the peas are very soft, remove the thyme sprigs and Scotch Bonnet pepper (be careful not to break the pepper). Pour the prepared coconut milk into the pot with the peas and stir well.
⏱️ 5 min
- 5
Add the washed long grain rice to the pot. Stir in the green seasoning and, if using, the all-purpose seasoning. Ensure all ingredients are well combined.
⏱️ 5 min
- 6
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot tightly with aluminum foil, then place the lid on top. Cook for 20-25 minutes, or until the liquid has been absorbed and the rice is tender.
⏱️ 25 min
- 7
Once the rice is cooked, turn off the heat. Keep the pot covered with the foil and lid and let it rest for at least 10-15 minutes. This resting period allows the steam to redistribute, resulting in fluffy rice and peas. Fluff with a fork before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Rice and Peas
For the Peas
- 1 cup red kidney beans, dried
- 6 cups water, plus more for soaking
- 4 fresh thyme sprigs
- 1 Scotch Bonnet pepper, whole
- 2 garlic cloves, smashed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon salt
For the Coconut Milk
- 1 fresh coconut
- 1 1/2 cups water
For the Rice
- 2 cups long grain rice, washed
- 1 tablespoon green seasoning, (contains scallion, scotch bonnet, garlic, onion)
- 1/2 teaspoon all-purpose seasoning, optional
Instructions
- 1
Place the dried red kidney beans in a large bowl and cover with plenty of cold water. Let them soak overnight, or for at least 8 hours.
⏱️ 10 min - 2
The next day, drain the soaked beans and transfer them to a large pot. Add 6 cups of fresh water, the fresh thyme sprigs, whole Scotch Bonnet pepper, smashed garlic cloves, black peppercorns, and salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the peas are very soft, about 45-60 minutes.
⏱️ 60 min - 3
While the peas are cooking, prepare the coconut milk. Crack open the fresh coconut and carefully remove the flesh. Cut the coconut flesh into smaller pieces and place them in a blender with 1 1/2 cups of water. Blend until smooth. Strain the blended mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing to extract as much liquid as possible. You can leave a few small bits of coconut in the milk for added texture if desired.
⏱️ 15 min - 4
Once the peas are very soft, remove the thyme sprigs and Scotch Bonnet pepper (be careful not to break the pepper). Pour the prepared coconut milk into the pot with the peas and stir well.
⏱️ 5 min - 5
Add the washed long grain rice to the pot. Stir in the green seasoning and, if using, the all-purpose seasoning. Ensure all ingredients are well combined.
⏱️ 5 min - 6
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot tightly with aluminum foil, then place the lid on top. Cook for 20-25 minutes, or until the liquid has been absorbed and the rice is tender.
⏱️ 25 min - 7
Once the rice is cooked, turn off the heat. Keep the pot covered with the foil and lid and let it rest for at least 10-15 minutes. This resting period allows the steam to redistribute, resulting in fluffy rice and peas. Fluff with a fork before serving.
⏱️ 15 min