COPPER🇯🇲 Jamaica
Rice and peas recipe
A flavorful Jamaican classic that's a must-try!
Ingredients
- 300 g long-grain rice
- 400 g canned kidney beans
- 400 ml coconut milk
- 4 scallions
- 2 garlic
- 1 tbsp thyme
- 1 tsp black pepper
- 1 tsp salt
- 400 ml water
How to make Rice and peas
- Rinse 2 cups of long-grain rice under cold water until it runs clear, about 2-3 times.
- Chop 2 scallions and 2 cloves of garlic before adding to the pot.
- In a medium pot, combine the rinsed rice, 1 can of kidney beans (rinsed), and 1 cup of coconut milk.
- Add 2 cups of water, the chopped scallions, minced garlic, 1 teaspoon of thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the rice mixture.
- Bring the pot to a boil over medium heat while stirring occasionally.
- Reduce heat to low, cover, and let it simmer for 20 minutes without lifting the lid.
- After 20 minutes, remove the pot from heat and let it sit covered for an additional 10 minutes.
- Fluff the rice gently with a fork before serving it warm on a plate.
What is Rice and peas?
Rice and peas is a traditional dish from Jamaica, simmered in one pot, and takes about 40 minutes from start to finish. It is built around canned kidney beans, coconut milk and long-grain rice. The recipe below uses 9 ingredients and is written out step by step.
How long does Rice and peas take?
At 40 minutes it is quicker than 71% of the 588 dishes in Copper's atlas. The method runs to 8 steps, the longest being 20 minutes.
Any tips for making Rice and peas?
Rinsing the rice removes excess starch for fluffier grains.
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