Jamaican Rice and Peas
Jamaican Rice and Peas
Ingredients
- 1 cup kidney beans, soaked overnight and rinsed clean
- 1 onion, roughly chopped
- 4 cloves garlic, peeled
- 1 bunch fresh thyme, sprigs
- 2 bay leaves
- 1 teaspoon pimento berries
- 2 spring onion, chopped
- 1 scotch bonnet pepper, whole
- 4 cups water, as needed to cover ingredients
- 400 ml coconut milk, 1 can
- 2 tablespoons chicken seasoning, Morrisons COOK IT brand, or similar
- 1 tablespoon all-purpose seasoning, yellow, or curry powder
- 2 cups basmati rice, washed
Instructions
- 1
Add the soaked and rinsed kidney beans to a large cooking pot.
⏱️ 2 min
- 2
Add the roughly chopped onion, peeled garlic cloves, fresh thyme sprigs, bay leaves, pimento berries, chopped spring onion, and the whole scotch bonnet pepper to the pot with the beans.
⏱️ 5 min
- 3
Pour enough water into the pot to ensure all the ingredients are covered. Bring the mixture to a boil over high heat.
⏱️ 10 min
- 4
Once boiling, reduce heat to medium and simmer for about 15 minutes, allowing the flavors to meld and the beans to soften slightly.
⏱️ 15 min
- 5
Before adding the rice, pour in the 400ml can of coconut milk.
⏱️ 1 min
- 6
Add a generous amount (about 2 tablespoons) of Morrisons COOK IT Chicken Seasoning and about 1 tablespoon of another yellow seasoning (such as all-purpose seasoning or mild curry powder) to the pot. Stir well.
⏱️ 2 min
- 7
Add the washed basmati rice to the pot. Stir all the ingredients together thoroughly, ensuring the rice is submerged in the liquid.
⏱️ 3 min
- 8
Place a tight-fitting lid on the pot and reduce the heat to low. Steam the rice for approximately 25 to 30 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 30 min
- 9
After about 30 minutes, remove the lid. The rice and peas should be perfectly cooked. Carefully remove the whole scotch bonnet pepper (if desired) and fluff the rice with a spatula before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Rice and Peas
- 1 cup kidney beans, soaked overnight and rinsed clean
- 1 onion, roughly chopped
- 4 cloves garlic, peeled
- 1 bunch fresh thyme, sprigs
- 2 bay leaves
- 1 teaspoon pimento berries
- 2 spring onion, chopped
- 1 scotch bonnet pepper, whole
- 4 cups water, as needed to cover ingredients
- 400 ml coconut milk, 1 can
- 2 tablespoons chicken seasoning, Morrisons COOK IT brand, or similar
- 1 tablespoon all-purpose seasoning, yellow, or curry powder
- 2 cups basmati rice, washed
Instructions
- 1
Add the soaked and rinsed kidney beans to a large cooking pot.
⏱️ 2 min - 2
Add the roughly chopped onion, peeled garlic cloves, fresh thyme sprigs, bay leaves, pimento berries, chopped spring onion, and the whole scotch bonnet pepper to the pot with the beans.
⏱️ 5 min - 3
Pour enough water into the pot to ensure all the ingredients are covered. Bring the mixture to a boil over high heat.
⏱️ 10 min - 4
Once boiling, reduce heat to medium and simmer for about 15 minutes, allowing the flavors to meld and the beans to soften slightly.
⏱️ 15 min - 5
Before adding the rice, pour in the 400ml can of coconut milk.
⏱️ 1 min - 6
Add a generous amount (about 2 tablespoons) of Morrisons COOK IT Chicken Seasoning and about 1 tablespoon of another yellow seasoning (such as all-purpose seasoning or mild curry powder) to the pot. Stir well.
⏱️ 2 min - 7
Add the washed basmati rice to the pot. Stir all the ingredients together thoroughly, ensuring the rice is submerged in the liquid.
⏱️ 3 min - 8
Place a tight-fitting lid on the pot and reduce the heat to low. Steam the rice for approximately 25 to 30 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 30 min - 9
After about 30 minutes, remove the lid. The rice and peas should be perfectly cooked. Carefully remove the whole scotch bonnet pepper (if desired) and fluff the rice with a spatula before serving.
⏱️ 2 min