Jamaican Rice and Peas is a classic Caribbean dish made with coconut milk, aromatic herbs, and tender beans. It is often served with chicken, mutton, or fish and is known for its rich flavor and comforting texture.
Ingredients
- ½ cup dried red kidney beans or gungo peas
- 1–1½ cups water
- 1 lb white or brown rice
- 1 cup coconut milk
- 2 stalks scallion (green onion)
- 1 sprig thyme
- 1 whole Scotch bonnet pepper (or chili pepper)
- 1 inch ginger, crushed
- 2 cloves garlic, crushed
- 6 pimento seeds (allspice)
- 1 tsp butter
- 1 tsp salt (adjust to taste)
- 2 tsp brown sugar
Instructions
1. Prepare the Peas
- Sort and rinse the kidney beans or gungo peas thoroughly.
- If using dried kidney beans, soak overnight in water with garlic in the refrigerator.
- If using gungo peas, soaking is not required.
2. Cook the Peas
- Add peas to a pot or pressure cooker with fresh water.
- Cook under pressure for about 25–30 minutes until tender.
- Do not over-drain; the liquid will be used for flavor.
3. Prepare Coconut Milk
- If using canned coconut milk, shake and set aside.
- If using dried coconut, blend grated coconut with warm water and strain to extract milk.
4. Build the Flavor Base
- Add coconut milk to the cooked peas.
- Stir in scallion, thyme, ginger, garlic, pimento, salt, sugar, and whole pepper.
- Simmer for 10–15 minutes to infuse flavor.
5. Add the Rice
- Wash rice thoroughly until water runs clear.
- Add rice to the pot and stir gently.
- Add butter for richness.
6. Cook the Rice
- Cover and cook on low heat until rice absorbs liquid.
- Do not stir frequently.
- If needed, steam with a damp paper or cloth cover until fully tender.
Serving Suggestions
Jamaican Rice and Peas pairs perfectly with:
- Curry chicken
- Fried chicken
- Oxtail stew
- Curried mutton
- Grilled fish
How to Make Coconut Milk from Fresh Coconut
- Crack and remove coconut flesh
- Wash and grate or chop into pieces
- Blend with 1 cup warm water
- Strain using cheesecloth or fine sieve
- Repeat for stronger coconut flavor
Tip: The leftover coconut pulp can be reused in baking or desserts.