Jamaican Rice and Peas
Jamaican Rice and Peas
Ingredients
For Soaking and Cooking Beans
- 1 cup dark red kidney beans
- 4 cups water, for soaking
- 1 cup water, extra, for cooking
- 5 pimento berries
- 1 teaspoon salt
- 6 garlic, cloves, smashed
For the Rice and Peas
- 2 cups white rice
- 2 cups coconut milk
- 1 tablespoon all purpose seasoning
- 1 bunch thyme
- 3 scallions
- 2 tablespoons butter
- 1 scotch bonnet pepper, whole
Instructions
- 1
Place the dark red kidney beans in a large bowl. Add 4 cups of water, ensuring the beans are fully submerged. Cover the bowl and let the beans soak overnight for at least 8 hours, or up to 12 hours.
⏱️ 480 min
- 2
The next day, drain the soaked beans thoroughly and rinse them under cold water. Transfer the drained beans to a large pot.
⏱️ 2 min
- 3
Add an additional 1 cup of water to the pot with the beans. Stir in the 5 pimento berries, 1 teaspoon of salt, and the 6 smashed cloves of garlic.
⏱️ 3 min
- 4
Bring the bean mixture to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 1 hour, or until the beans are tender.
⏱️ 60 min
- 5
Add the 2 cups of white rice to the pot with the cooked beans. Pour in the 2 cups of coconut milk, add the 1 tablespoon of all-purpose seasoning, the bunch of thyme, the 3 scallions, and the 2 tablespoons of butter. Carefully place the whole scotch bonnet pepper into the pot, making sure not to burst it.
⏱️ 5 min
- 6
Gently stir all the ingredients together in the pot to combine. Increase the heat to high and bring the mixture back to a boil.
⏱️ 5 min
- 7
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and cook for 25-30 minutes, or until all the liquid is fully absorbed and the rice is cooked through and tender.
⏱️ 30 min
- 8
Remove the pot from the heat and let it rest, covered, for 5 minutes. Carefully remove the scotch bonnet pepper, pimento berries, thyme, and scallions. Fluff the rice and peas with a fork before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Rice and Peas
For Soaking and Cooking Beans
- 1 cup dark red kidney beans
- 4 cups water, for soaking
- 1 cup water, extra, for cooking
- 5 pimento berries
- 1 teaspoon salt
- 6 garlic, cloves, smashed
For the Rice and Peas
- 2 cups white rice
- 2 cups coconut milk
- 1 tablespoon all purpose seasoning
- 1 bunch thyme
- 3 scallions
- 2 tablespoons butter
- 1 scotch bonnet pepper, whole
Instructions
- 1
Place the dark red kidney beans in a large bowl. Add 4 cups of water, ensuring the beans are fully submerged. Cover the bowl and let the beans soak overnight for at least 8 hours, or up to 12 hours.
⏱️ 480 min - 2
The next day, drain the soaked beans thoroughly and rinse them under cold water. Transfer the drained beans to a large pot.
⏱️ 2 min - 3
Add an additional 1 cup of water to the pot with the beans. Stir in the 5 pimento berries, 1 teaspoon of salt, and the 6 smashed cloves of garlic.
⏱️ 3 min - 4
Bring the bean mixture to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 1 hour, or until the beans are tender.
⏱️ 60 min - 5
Add the 2 cups of white rice to the pot with the cooked beans. Pour in the 2 cups of coconut milk, add the 1 tablespoon of all-purpose seasoning, the bunch of thyme, the 3 scallions, and the 2 tablespoons of butter. Carefully place the whole scotch bonnet pepper into the pot, making sure not to burst it.
⏱️ 5 min - 6
Gently stir all the ingredients together in the pot to combine. Increase the heat to high and bring the mixture back to a boil.
⏱️ 5 min - 7
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and cook for 25-30 minutes, or until all the liquid is fully absorbed and the rice is cooked through and tender.
⏱️ 30 min - 8
Remove the pot from the heat and let it rest, covered, for 5 minutes. Carefully remove the scotch bonnet pepper, pimento berries, thyme, and scallions. Fluff the rice and peas with a fork before serving.
⏱️ 5 min