The aroma of Jamaican rice and peas wafts through the air, a tantalizing blend of coconut milk, spices, and the hearty goodness of beans. Each bite transports you to a sun-soaked Caribbean island where every meal feels like a celebration. The fluffy rice mingles with tender peas, creating a dish that is not just a side but the life of the party.
This delightful dish reminds me of family gatherings where laughter fills the air and plates are piled high. As we savored each mouthful, it became clear that Jamaican rice and peas was not merely food; it was a shared experience, an invitation for everyone to come together and enjoy life’s simple pleasures.
Why You'll Love This Recipe
- This Jamaican rice and peas recipe is incredibly easy to prepare, making dinner stress-free
- The combination of flavors creates a deliciously rich and satisfying dish
- Its vibrant colors add visual appeal, making it a showstopper on any table
- Perfect for any occasion, it pairs beautifully with various proteins or can stand alone as a vegetarian delight
Sharing this dish at family reunions always brings smiles and compliments from everyone around the table.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Long-Grain Rice: I prefer using basmati or jasmine rice for their light texture and subtle fragrance.
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Canned Red Kidney Beans: Use canned beans for convenience; they add creaminess without extra cooking time.
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Coconut Milk: Opt for full-fat coconut milk to enhance richness and flavor in your dish.
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Green Onions: Fresh green onions add a mild onion flavor and vibrant color to your dish.
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Thyme: Fresh thyme is ideal, but dried thyme works well if fresh isn’t available.
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Garlic Cloves: Choose fresh garlic cloves; they infuse the dish with aromatic flavor as they cook.
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Scotch Bonnet Pepper: For authentic heat, use Scotch bonnet pepper; remove it after cooking for just the right spice level.
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Salt and Pepper: Adjust seasoning to taste; these basic ingredients elevate all other flavors in the dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Ingredients: Start by gathering all your ingredients on the counter. Rinse the rice under cold water until it runs clear to remove excess starch.
Sauté Aromatics: In a large pot over medium heat, add a splash of oil. Once hot, toss in finely chopped garlic and sliced green onions until fragrant—about 1-2 minutes.
Add Coconut Milk and Beans: Pour in the coconut milk, followed by drained red kidney beans. Stir well to combine all those delicious flavors together while bringing everything to a gentle simmer.
Add Rice and Seasonings: Stir in your rinsed rice along with fresh thyme leaves and whole Scotch bonnet pepper. Add salt and pepper according to your taste preferences—don’t skimp on this step!
Simmer Until Cooked Through: Cover the pot tightly with a lid and reduce heat to low. Let it simmer gently for about 20-25 minutes until all liquid has been absorbed by the rice.
Fluff and Serve!: Remove from heat; take out the Scotch bonnet pepper (unless you want an explosion of heat). Fluff the rice with a fork before serving—enjoy that beautiful texture!
And there you have it! A bowl of Jamaican rice and peas ready to steal the spotlight at every meal. Whether you serve it alongside jerk chicken or grilled fish or enjoy it solo as a comforting vegetarian option, this dish is sure to please everyone at your table.
You Must Know
- Jamaican rice and peas is a flavorful dish that pairs beautifully with any protein
- The coconut milk adds richness, while the spices provide depth
- Serve it at gatherings to impress your friends and family with its vibrant colors and enticing aroma
Perfecting the Cooking Process
Cook the rice first, then add the peas and seasonings to simmer together for ultimate flavor. This method ensures every grain absorbs the delicious coconut essence.
Add Your Touch
Feel free to swap kidney beans for black beans or add chopped bell peppers for extra color. A pinch of lime zest can also brighten the dish.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave, adding a splash of water if needed.
Chef's Helpful Tips
- To achieve perfectly cooked Jamaican rice and peas, rinse your rice thoroughly before cooking to remove excess starch
- Use fresh thyme for authentic flavor, and don’t skip the coconut milk—it’s crucial for richness
- Always taste as you go to adjust seasoning!
Cooking Jamaican rice and peas takes me back to family dinners, where everyone gathered around the table, sharing stories while savoring this comforting dish. It always sparks joy!
FAQ
What type of rice should I use for Jamaican rice and peas?
Long-grain rice like basmati or jasmine works best for fluffy texture.
Can I make Jamaican rice and peas without coconut milk?
Yes, but you’ll miss out on that creamy flavor; try using vegetable broth instead.
How do I know when my rice is done?
The rice should be tender and absorb all the liquid without being mushy.
Delicious Jamaican Rice and Peas Recipe
- Total Time: 35 minutes
- Yield: Serves 4
Description
Experience the vibrant flavors of the Caribbean with this delightful Jamaican rice and peas recipe. Rich coconut milk, tender red kidney beans, and aromatic spices create a comforting dish that’s perfect for family gatherings or solo meals. This easy-to-make side dish pairs beautifully with proteins like jerk chicken or grilled fish, making it a versatile addition to any table.
Ingredients
- 1 cup long-grain rice (basmati or jasmine)
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 2 green onions, chopped
- 1 tsp fresh thyme leaves
- 2 garlic cloves, minced
- 1 Scotch bonnet pepper (whole)
- Salt and pepper to taste
- 1 cup water
Instructions
- Rinse the rice under cold water until it runs clear.
- In a large pot over medium heat, add a splash of oil and sauté minced garlic and green onions until fragrant (about 1-2 minutes).
- Pour in the coconut milk and drained kidney beans; stir to combine.
- Add rinsed rice, thyme, whole Scotch bonnet pepper, salt, and pepper; stir well.
- Cover tightly and reduce heat to low; simmer for 20-25 minutes until all liquid is absorbed.
- Remove from heat, discard the Scotch bonnet pepper, fluff the rice with a fork, and serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 7g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For added flavor, consider substituting red kidney beans with black beans or adding chopped bell peppers. For a zesty twist, incorporate a pinch of lime zest into the dish before serving.