Jamaican Rice and Peas
A Jamaican dinner made with beans & lentils. Ready in about 44 minutes. Difficulty: medium.
- 24 minPrep (about)
- 20 minCook (about)
- 44 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1.7 lb kidney beans
Fresh & other
- 3 ½ cups rice Shopping tip: Long-grain white rice.
- 1.5 lb coconut milk
- 1 ¾ cups water
- 5 green onions Shopping tip: Green onions (scallions).
- 4 sprigs thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
- 2 scotch bonnets Shopping tip: Very hot. Habanero is the same heat and easier to find.
Spices & seasonings (3): kosher salt, ground allspice, black pepper
- 1 tbsp kosher salt
- 1 tsp ground allspice
- ½ tsp black pepper
How to make it
Steps in our own plain words.
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Equipment.
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Big heavy pot.
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Add black pepper, allspice, kosher salt, water, kidney beans, coconut milk and rice to a large pot.
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Stir until mixed.
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Lay Scotch bonnet pepper, thyme and green onions on top.
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Bring mixture to a boil.
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Wait until boiling.
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Turn the heat down to low.
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Cover with a lid.
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Let it cook covered for 18 minutes on low heat.
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Take it off the heat.
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Leave the lid on for an more 5 minutes.
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Open the lid.
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Remove the thyme, Scotch bonnet pepper and green onion.
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Fluff your rice and peas with a fork.
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Serve.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.