Yoribang
Side dishCaribbeanFree to use

Jamaican Rice and Peas

Rice cooked in coconut milk with kidney beans, thyme, scallion, and allspice. The Sunday side.

Serves 6

Prep 10 min

Cook 40 min

Jamaican Rice and Peas
Photo: File:Rice and Peas.png : Whispyhistory conversion to jpg: Hike395, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 1 can (15 oz) kidney beans, with liquid
  • 1 can (13.5 oz) coconut milk
  • 1 1/2 cups water
  • 2 cups long-grain rice, rinsed
  • 3 sprigs thyme
  • 3 green onions, whole
  • 3 cloves garlic, smashed
  • 1 teaspoon salt
  • 6 allspice berries
  • 1 whole scotch bonnet pepper, uncut

Steps

  1. Step 1. Combine the beans with their liquid, coconut milk, water, thyme, green onions, garlic, salt, and allspice in a pot. Bring to a boil.

  2. Step 2. Stir in the rice and set the whole pepper on top.

  3. Step 3. Cover and cook on low for 25 minutes without lifting the lid.

  4. Step 4. Remove the pepper, thyme, and green onions. Fluff with a fork.

Where this recipe comes from

Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.