Jamaican Rice and Peas
This traditional Jamaican Rice and Peas recipe gets a woodsy and fruity flavor from allspice berries, thyme, and Scotch bonnet pepper.
Equipment
- 1 Sauce Pan (Large)
- 1 Bowl to soak beans
Ingredients
- 1 Cup dried kidney beans rinsed, soaked overnight, and drained
- 3 Cup water
- 1 small onion finely chopped
- 2 scallions finely chopped
- 3 garlic cloves minced
- 5 allspice berries or 1 tbsp of allspice
- 5 thyme sprigs
- 1 scotch bonnet pepper
- ½ tsp teaspoon grated fresh ginger
- 2 tsp kosher salt, plus more to taste
- ½ tsp teaspoon black pepper or pepper corn
- 1 (13.5-ounce) can unsweetened coconut milk
- 2 cups long-grain white rice Washed
Instructions
- In a large saucepan soak, cover the beans with the water over night. After soaking, Bring to a boil over moderately high heat. Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet (whole), ginger, 2 teaspoons salt, and 1/2 teaspoon pepper.
- Stir in the coconut milk and bring to a simmer.
- Cover and simmer over low heat until the beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.
- Stir in the rice; cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes.
- Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries, and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt.
- Serve Hot
- Oh It's SO Good!!!