Community Pick
Jamaican Rice and Peas
"The peas in this aren't really peas at all, but red beans. It is customary in the Caribbean to refer to beans as "peas". This recipe uses coconut cream, but the flavor is mild and not overpowering--just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you'd think as well, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall. Great serving ideas for this recipe would include jerk chicken, calalou, conch chowder, beef patties, or curry. For dessert, I have served this with Caribbean Lime Mousse (recipe posted here)."
photo by PalatablePastime
- Ready In:
- 2hrs 1min
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 8 ounces small dried red beans or 8 ounces red kidney beans
- 1 quart water
- 16 16 ounces chicken stock or 16 ounces water
- 1⁄2 cup coconut cream
- 2 teaspoons fresh thyme leaves
- 1⁄2 teaspoon ground allspice
- 2 scallions, finely chopped
- 1⁄2 cup white onion, chopped
- 2 minced garlic cloves
- 1 teaspoon black pepper
- 1 1⁄2 teaspoons kosher salt
- 1 scotch bonnet pepper (left whole)
- 1 teaspoon brown sugar
- 2 1⁄4 cups uncooked long grain rice
directions
- Rinse and sort beans and place in a stockpot.
- Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
- Drain and rinse beans.
- Bring to a boil with chicken stock, water, and coconut cream.
- Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
- Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
- Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
- Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
- Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
- For Vegetarian use water not the chicken broth or stock.
Questions & Replies
-
Could this recipe be made in a crockpot? What about a rice cooker?
-
I have canned beans, do I follow the same recipe?
Reviews
-
Love this rice! Very easy to make. I did mine with a Jamaican Brown Stew with Short Ribs. Nice for a cool autumn night. I tweaked it by using jasmine rice. -
-
I was craving Jamaican food and googled for a recipe. This turned our wonderfully. I subbed for kidney beans and habaneros. I added a little extra coconut cream fat at the end to make it extra rich and creamy. And some habanero hot hot sauce. Ultimate comfort food. -
I used canned beans instead and turned out pretty good but I would suggest cutting back on the water or chicken broth if using canned beans. Next time I will use the dry beans just to see the difference. I also washed the rice before cooking, highly recommended so it doesn't stick. I would cut back on the salt next time as the broth provided enough salt flavor. -
-
I've tried many recipes for rice & peas but this by far was the best! Very authentic taste. I did have to use coconut milk instead cream but otherwise followed the recipe. This will definitely be a regular in my household! -
Pretty good! I add some butter and it was oerfect!
see 39 more reviews
Tweaks
-
Great recipe however i did tweak it just a bit. I boiled the rice and seasonings first and then just before it was done i added the coconut milk and beans stirred it gently and then removed from the direct heat. Let it sit for about 10 minutes and then ate. It kept the rice from over cooking , rice absorbs water better first then is better able to take in some of the coconut milk. -
This was the best Jamaican rice recipe I've made. Didn't have time to cook the beans so just pulled out the rice cooker and added all ingredients except beans and reduced chicken broth to make a total of 4 cups of liquid including coconut milk. Also stirred in 2 Tbls. butter at the end. Amazing! -
I used 1 can off black eye beans and reduced the water content drastically. I'm in the UK so had to look up what a quart was in litres and fl oz. As a rule I always measure rice in fl oz and use double weight in water. 2.5 cups of water is about 16 fl oz so used 35 fl oz of chicken stock (the extra 3 fl oz was needed because of the beans). Cooked perfectly. Will probably add an extra 1/2 tsp of salt next time too.
-
Substituted the scotch bonnet for 1 habanero pepper finely chopped without the seeds Substituted 1 can of coconut milk instead of the cream but would use the cream next time
-
Add some butter and its delicious
see 3 more tweaks
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
