Jamaican Rice and Peas is a classic Caribbean dish that many people love. This dish is not only delicious but also comforting and filling. Made with rice, kidney beans, and coconut milk, it is perfect for family dinners or special gatherings.
Why Make This Recipe
There are many reasons to make Jamaican Rice and Peas. First, it is easy to prepare and requires simple ingredients. Second, the flavors are rich and warm, making it a satisfying meal. Finally, it pairs well with many dishes, such as jerk chicken or fried plantains, making it a versatile addition to your dinner table.
How to Make Jamaican Rice and Peas
Making Jamaican Rice and Peas is straightforward. Let’s walk through the steps together.
Ingredients:
- 50g / 3 tbsp unsalted butter (or 2 tbsp canola or vegetable oil)
- 2 garlic cloves, finely minced
- 1 small onion, finely chopped
- 1 tsp dried thyme
- 1 tsp allspice powder (or mixed spice)
- 2 bay leaves (preferably fresh)
- 1 scotch bonnet or habanero chili – any color (optional, keep whole)
- 2 x 400g / 14oz cans red kidney beans, drained
- 1 x 400 ml / 14oz coconut milk, full fat
- 1 cup water
- 1 tsp cooking salt
- 2 cups long grain white rice
Directions:
- Preheat your oven to 200°C / 400°F (180°C fan).
- In a medium or large ovenproof pot, melt the butter over medium-high heat.
- Add the minced garlic, chopped onion, thyme, allspice, bay leaves, and the whole chili. Cook until the onion is translucent, about 3 minutes.
- Pour in the coconut milk, water, drained beans, and salt. Bring the mixture to a simmer.
- Stir in the rice. When you see bubbles breaking the surface, cover the pot and transfer it to the oven.
- Bake for 40 minutes. The liquid should be absorbed, but some coconut cream will remain on top.
- Once done, let the pot rest on the counter with the lid on for 15 minutes. Fluff the rice before serving!
How to Serve Jamaican Rice and Peas
Jamaican Rice and Peas can be served as a side dish or as a main meal. Pair it with jerk chicken, fried fish, or curry dishes for a full Caribbean experience. Garnishing with fresh herbs can also add a lovely touch to your plate.
How to Store Jamaican Rice and Peas
To store leftover Jamaican Rice and Peas, let it cool completely and transfer it to an airtight container. Keep it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 2 months.
Tips to Make Jamaican Rice and Peas
- Use fresh herbs if you can; they make a big difference in flavor.
- Adjust the seasoning to taste; feel free to add more salt or spices if needed.
- If you like it spicy, leave the scotch bonnet chili in while cooking for a stronger heat.
Variation
You can mix different types of beans or use brown rice instead of white rice for a healthier twist. Adding vegetables like bell peppers or corn can also enhance the dish’s flavor and color.
FAQs
Q: Can I use dried beans instead of canned?
A: Yes, but you will need to soak the dried beans overnight and cook them separately before adding them to the dish.
Q: Is Jamaican Rice and Peas vegan?
A: Yes, this dish is naturally vegan as it contains no animal products.
Q: Can I make Jamaican Rice and Peas in a rice cooker?
A: Yes, you can cook it in a rice cooker. Just sauté the aromatics first, then transfer everything to the rice cooker and let it do its magic.
Enjoy your delicious Jamaican Rice and Peas!
Jamaican Rice and Peas
Ingredients
Main Ingredients
- 50 g unsalted butter (or 2 tbsp canola or vegetable oil)
- 2 cloves garlic, finely minced
- 1 small onion, finely chopped
- 1 tsp dried thyme
- 1 tsp allspice powder (or mixed spice)
- 2 leaves bay leaves (preferably fresh)
- 1 piece scotch bonnet or habanero chili (optional, keep whole)
- 2 cans red kidney beans, drained (400g / 14oz each)
- 1 can coconut milk, full fat (400 ml / 14oz)
- 1 cup water
- 1 tsp cooking salt
- 2 cups long grain white rice
Instructions
Preparation
- Preheat your oven to 200°C / 400°F (180°C fan).
- In a medium or large ovenproof pot, melt the butter over medium-high heat.
- Add the minced garlic, chopped onion, thyme, allspice, bay leaves, and the whole chili. Cook until the onion is translucent, about 3 minutes.
Cooking
- Pour in the coconut milk, water, drained beans, and salt. Bring the mixture to a simmer.
- Stir in the rice. When you see bubbles breaking the surface, cover the pot and transfer it to the oven.
- Bake for 40 minutes. The liquid should be absorbed, but some coconut cream will remain on top.
- Once done, let the pot rest on the counter with the lid on for 15 minutes. Fluff the rice before serving!
