Jamaican Rice And Peas Recipe
This Jamaican Rice and Peas Recipe is a traditional Caribbean dish made with kidney beans, coconut milk, thyme, and Scotch bonnet pepper. Infused with bold spices, this flavorful rice dish pairs perfectly with jerk chicken, curry, or grilled fish.
8 Servings
Ingredients
- 1 cup dried kidney beans rinsed, soaked overnight, and drained
- 3 cups water
- 1 small onion finely chopped
- 2 scallions finely chopped
- 3 garlic cloves minced
- 5 allspice berries
- 5 thyme sprigs
- 1 Scotch bonnet pepper whole
- ½ teaspoon grated fresh ginger
- 2 teaspoons kosher salt plus more to taste
- ½ teaspoon black pepper
- 1 13.5-ounce can unsweetened coconut milk
- 2 cups long-grain white rice
Instructions
Prepare the Beans
- Begin by soaking the dried kidney beans overnight in water. This step helps soften the beans and reduce the cooking time. Once ready, drain the beans and transfer them to a large saucepan with 3 cups of fresh water. Bring the water to a boil over medium-high heat.
Add Seasonings
- Once the beans reach a boil, add the chopped onion, scallions, minced garlic, allspice berries, thyme sprigs, Scotch bonnet pepper, grated ginger, salt, and black pepper. Stir well to distribute the flavors evenly.
Simmer the Beans
- Reduce the heat to low, cover the pot, and allow the beans to simmer for approximately 1 hour or until they are tender. Stir occasionally and add extra water if necessary to ensure the beans do not dry out.
Incorporate the Coconut Milk and Rice
- Once the beans have softened, pour in the unsweetened coconut milk, stirring gently to combine. Bring the mixture back to a gentle simmer, then add the long-grain white rice. Ensure the rice is evenly distributed.
Cook Until Fluffy
- Reduce the heat to low, cover the pot, and let the rice simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is tender. Avoid stirring excessively, as this may cause the rice to become sticky rather than light and fluffy.
Let the Rice Rest and Serve
- Once fully cooked, remove the pot from the heat and allow the rice to steam for 10 minutes. Discard the thyme stems, allspice berries, and Scotch bonnet pepper before fluffing the rice with a fork. Taste and adjust seasoning if necessary. Serve warm.
Notes
This Jamaican Rice and Peas Recipe is naturally gluten-free, but here are some important considerations:
- Ensure the coconut milk is gluten-free. While most coconut milk brands do not contain gluten, some may have additives that do. Always check labels for potential cross-contamination.
- Verify the dried beans. Occasionally, dried beans are processed in facilities that handle wheat products. If you are highly sensitive to gluten, opt for beans labeled certified gluten-free.
- Avoid pre-packaged seasoning blends. Using fresh herbs and spices ensures there are no hidden gluten-containing ingredients.