Jamaican rice and peas is a delicious and iconic dish that is deeply rooted in the culinary traditions of Jamaica. It is a staple in Jamaican cuisine and is often enjoyed as a side dish or even as a main course. Despite its name, Jamaican rice and peas is not made with actual green peas but with kidney beans, locally known as “peas” in Jamaica.
It is made with rice, coconut milk, aromatic spices, and tender kidney beans. Jamaican rice and peas is a flavorful and hearty meal, and the use of coconut milk in this dish gives it a rich, creamy texture and unique taste.
Jamaican rice and peas is often served alongside other traditional Jamaican dishes, such as jerk chicken, curry goat, or fried fish. It is also perfect for festive occasions and celebrations, including holidays like Christmas and Jamaican Independence Day.
Preparation and Cooking Time
½ cup long-grain white rice
½ can of light coconut milk
½ can dark kidney beans, rinsed and drained
¼ teaspoon ground allspice
⅛ teaspoon ground black pepper
In a saucepan set over medium-high heat, combine coconut milk, water, black pepper, salt, ground allspice, garlic cloves, and fresh thyme sprigs. Bring to a boil.
Add in the rice and stir, and turn down the heat to low. Cook covered for at least 20 minutes or until all the liquid is well absorbed.
Remove the pan from the heat, take out the garlic, thyme sprigs, and discard. Then add the kidney beans gently and stir.
Cover and allow it to stand for about 4-5 minutes before you serve.
1. I recommend that you use long-grain rice for this recipe. However, if you use another type of rice, you will need to adjust the recipe according to the time and quantity of liquid that the rice takes to cook. This recipe is not suitable for risotto rice, brown rice, or faux rice.
2. Store leftovers in the fridge for up to 2 days and in the freezer for 3 months.
Calories: 359 | Fat: 4g | Saturated Fat: 5g | Protein: 11g | Carbs: 63g | Fiber: 10g | Sodium: 321mg | Cholesterol: 5mg
Nutritional information is a guide only.
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