Rice and Peas

Fluffy coconut rice simmered with kidney beans, fragrant thyme, allspice, and Scotch bonnet pepper. This beloved Jamaican side dish is deeply aromatic and the traditional partner to jerk chicken or any Caribbean meal.

Ingredients

• 2 cups long-grain white rice
• 1 can (13.5 oz) coconut milk
• 1.5 cups water
• 1 can (15 oz) red kidney beans, drained and rinsed
• 3 sprigs fresh thyme
• 3 whole allspice berries
• 1 whole Scotch bonnet pepper (kept whole, not pierced)
• 2 green onions (scallions)
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper

Method

1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
2. In a medium pot, combine the coconut milk, water, kidney beans, thyme, allspice berries, whole Scotch bonnet pepper, green onions, garlic, salt, and pepper. Bring to a boil.
3. Add the rinsed rice and stir once. Reduce the heat to the lowest setting, cover tightly with a lid, and cook for 20 minutes. Do not lift the lid during cooking.
4. Turn off the heat and let the rice steam, still covered, for an additional 10 minutes.
5. Remove the lid and carefully take out the whole Scotch bonnet (it should still be intact), thyme sprigs, allspice berries, and green onions. Fluff the rice with a fork and serve.

Chef's note: The Scotch bonnet is left whole to infuse flavor without heat. If it bursts, the rice will be very spicy. Traditional Jamaican rice and peas uses dried kidney beans soaked overnight and cooked first, which gives a richer flavor to the cooking liquid.

Nutrition per serving

More Jamaican recipes

• Jerk Chicken
• Jamaican Beef Patties