Classic jamaican rice and peas is rice and kidney beans simmered with coconut milk, green onion, fresh thyme and spices. It's an easy way to jazz up your meals and makes a great accompaniment to just as easy Jerk Chicken.
The recipe here is adapted slightly from the recipe by Chef Briana Riddock writing for Food & Wine. It's really as simple as throwing everything in a pot and letting it simmer slowly until it reduced and the rice is fully cooked.
Jamaican rice and peas goes really well with these other Caribbean-inspired dishes:
- Coconut Lime Rice with Cilantro & Black Beans
- Easy Mango Salsa in 10 Minutes or Less
- Baked Fish Tacos with Mango Salsa & White Lightning Sauce
- Jamaican Jerk Chicken
- Jamaican Beef Patties
Jamaican Style Rice and Peas
- 2 cups medium grain rice or basmati
- 3 cups water
- 1 can kidney beans drained
- 1 can coconut milk
- 1 yellow onion finely diced
- 5 sprigs fresh thyme stems removed and diced
- 3 stalks green onion finely diced
- ¼ teaspoon ground allspice or 5-6 allspice berries ground
- 3 cloves garlic finely diced or mashed
- 1 scotch bonnet finely diced - or substitute habanero pepper
- ½ teaspoon fresh ginger finely diced
- ½ teaspoon black pepper
- ½ teaspoon salt plus more to your taste if desired
- 1 stalk green onion thinly sliced for garnish (optional)
- Put everything in a large pot over medium-low heat.
- Stir to mix evenly.
- Cover and simmer for 30 minutes checking periodically that it isn't reducing too rapidly.
- It's ready when the rice has absorbed all the liquid. Taste and adjust salt to your liking.
- Garnish with sliced green onion and serve.