Jamaican Rice and Peas

Why You’ll Love This Recipe

This Jamaican Rice and Peas is the ultimate comfort food, offering a perfect balance of savory, spicy, and creamy elements. The coconut milk provides a smooth and rich base, while the kidney beans add heartiness. Infused with thyme, garlic, and the heat from the scotch bonnet pepper, this dish packs a punch of flavor in every bite. It’s easy to prepare, making it an ideal choice for a weeknight dinner or a special occasion.

Ingredients

• 1 clove garlic, crushed
• 1 tablespoon butter
• 1 teaspoon salt (or to taste)
• 1 teaspoon thyme
• 1 teaspoon allspice
• ½ teaspoon ground ginger
• 1 teaspoon onion powder (traditionally scallions are used, but onion powder saves time)
• 1 ½ cups long-grain white rice, rinsed and drained
• 1 can (15 ounces) dark kidney beans, rinsed and drained (or use cooked dried beans for a more traditional approach)
• 1 can (14 ounces) unsweetened coconut milk
• ¾ cup water
• 1 scotch bonnet or habanero pepper (be sure there is no bruising on the skin to avoid excessive spiciness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, melt the butter over medium heat. Add the crushed garlic and cook for about 1-2 minutes until fragrant.
2. Add the onion powder, thyme, allspice, ground ginger, and salt to the pot, stirring to combine the spices with the garlic and butter.
3. Pour in the rinsed and drained rice, stirring to coat the rice with the spices and butter mixture. Let it cook for 2-3 minutes to lightly toast the rice.
4. Add the coconut milk, water, and kidney beans to the pot. Stir well to combine.
5. Make a small slit in the scotch bonnet or habanero pepper (do not cut it open) and add it to the pot. This will infuse the rice with a mild heat. If you prefer a spicier dish, you can puncture the pepper to release more heat.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
7. Remove the scotch bonnet or habanero pepper before serving. Fluff the rice with a fork and serve warm.

Servings and Timing

• Servings: 4-6 servings
• Preparation time: 10 minutes
• Cooking time: 25 minutes

Variations

• Add vegetables: You can add bell peppers, carrots, or peas to the rice for extra color and flavor.
• Use fresh beans: If you prefer a more traditional approach, you can use dried kidney beans. Just make sure to cook them first and adjust the liquid in the recipe accordingly.
• Adjust the heat: If you don’t want too much heat from the pepper, remove it after 10 minutes of simmering to keep the dish mild.
• Add protein: Serve with grilled chicken, or fish for a complete Caribbean-inspired meal.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave or on the stovetop with a splash of water or coconut milk to prevent the rice from drying out.

FAQs

1. Can I make Jamaican Rice and Peas without scotch bonnet pepper?

Yes, you can make it without the pepper, or you can substitute it with a milder chili pepper like jalapeño if you prefer less heat.

2. Can I use white beans instead of kidney beans?

Yes, you can substitute kidney beans with any white beans, such as navy beans, though the flavor may differ slightly.

3. Can I use brown rice instead of white rice?

Yes, you can substitute brown rice for white rice, but it will require a longer cooking time. You may need to add more water to ensure the rice cooks through.

4. Can I make this dish ahead of time?

Yes, Jamaican Rice and Peas can be made ahead of time and stored in the fridge for up to 3 days. It’s even better the next day as the flavors have had more time to meld together.

5. Can I use a different type of rice?

Long-grain white rice is traditional, but you can use other types of rice, such as jasmine or basmati, for a slightly different flavor and texture.

6. Can I use canned coconut milk or do I need to use fresh?

Canned unsweetened coconut milk works best in this recipe for a rich, creamy texture and authentic taste.

7. How can I reduce the spice level of this dish?

If you want to reduce the spice, remove the scotch bonnet pepper after about 10 minutes of simmering. You can also add the pepper later in the cooking process to control the heat.

8. Can I add more beans to the dish?

Yes, feel free to add more beans for a heartier dish. You can use up to two cans of beans if desired.

9. Is this recipe gluten-free?

Yes, this Jamaican Rice and Peas recipe is naturally gluten-free.

10. Can I freeze Jamaican Rice and Peas?

Yes, you can freeze the rice for up to 3 months. Make sure to store it in an airtight container or freezer-safe bag.

Conclusion

Jamaican Rice and Peas is a classic Caribbean side dish that perfectly complements grilled meats, stews, and other hearty dishes. The blend of spices, creamy coconut milk, and tender rice makes this dish both comforting and flavorful. With its simple ingredients and easy preparation, it’s the perfect addition to any meal or a stand-alone dish for a light, satisfying lunch. Enjoy the taste of the islands with this delicious and easy recipe!

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