Rice and peas
Rice and peas, from above
VegVeganJamaica

Rice and peas

Rice cooked in coconut milk with kidney beans, thyme, allspice and a whole scotch bonnet.

60 minTime
12 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 60 minutes come after.
Sunday rice2 chapters · 1 min read

Make it your way

Grandma's wayJamaican rice and peas.
The original
405kcalsame
12 gproteinsame
8 gfibresame
60minutessame

Rice and peas.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Rice2 cups
Rajma, dry (dried red kidney beans)¾ cup dry, soaked
Thick coconut milk¾ cup
Waterbean water and water
Spring onion (green onion, scallion)2, crushed
Dried thyme½ tsp, or 3 sprigs
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1 whole, left unbroken
Allspice5 berries
Garlic2 cloves, crushed
Saltto taste

Method

4 steps
  1. 1Pressure cook soaked beans for 4 whistles until just tender. Let pressure release naturally and keep the red cooking water.
  2. 2Add coconut milk, bean water, spring onion, thyme, allspice, garlic, salt and the whole pepper. Bring to a boil.
  3. 3Add rinsed rice, cover and cook on low until the liquid is absorbed.
  4. 4Rest 10 minutes, remove the pepper and fluff.
Serve it like this

Serve a big scoop beside jerk chicken, curry goat or brown stew chicken, with fried plantain.

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Make it a meal

What goes with Rice and peas: a bread or rice, a side, something to drink and something sweet.

With a main Jerk chicken75 min
With a main Curry goat120 min
With a main Brown stew chicken75 min
On the side Maduros15 min
On the side Jamaican callaloo20 min
To drink Jamaican carrot juice20 min
Something sweet Coconut drops45 min
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