Jamaican Rice & Peas
Serves 660 mins prep35 mins cook
A family recipe for Jamaican rice & peas inspired by warm memories of Sunday dinners. This dish includes red kidney beans, coconut milk, and spices, capturing the essence of Jamaican culture.
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What you need
Instructions
Step 1: Add kidney beans to a pot with six cups of water, garlic cloves, allspice berries, and two of the thyme sprigs. Soak overnight. Step 2: The next day, add ginger to the pot and boil the peas on medium heat for one hour or until soft, keeping two cups of water on hand. Step 3: When the peas are done boiling, ensure at least 1.5 cups of liquid remains in the pot before adding coconut milk. Step 4: Add coconut milk and bring to a rolling simmer. Then add salt, all-purpose seasoning, brown sugar (if using), scallion, remaining thyme, and scotch bonnet pepper. Boil for five minutes. Step 5: Rinse rice, stir it into the pot with butter, bring to a low boil, cover with lid, and reduce heat to lowest setting. Step 6: Cook rice on low for 25 minutes, then turn off heat and let steam for an additional 10 minutes. Remove lid, fluff rice & peas, and serve.View original recipe