Jamaican Style Peas and Rice (Red Beans and Rice)

“I love this recipe! My first time making red beans and rice in 2003 and it was perfect! I've never used the pepper and I also used extra seasonings like garlic powder etc. I use the canned beans because dried beans take so long to cook!! My kids can't wait that long! :-) This is great with a stew or a curry, like chicken or goat. Whenever I bought a stew or a curry from the Jamaican restaurants back home, they automatically came with this rice. If you eat it on it's own, it may seem a bit plain.”
READY IN:
2hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours.
  2. Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper.
  3. Bring to a boil, remove the hot pepper. Then add the rice and stir.
  4. Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot as a side dish.
  5. * Can use 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed.

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