Jamaican Rice and Peas
The peas in this aren't really peas at all, but red beans. It is customary in the Caribbean to refer to beans as "peas". This recipe uses coconut cream, but the flavor is mild and not overpowering--just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you'd think as well, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall. Great serving ideas for this recipe would include jerk chicken, calalou, conch chowder, beef patties, or curry. For dessert, I have served this with Caribbean Lime Mousse.
The peas in this aren't really peas at all, but red beans. It is customary in the Caribbean to refer to beans as "peas". This recipe uses coconut cream, but the flavor is mild and not overpowering--just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you'd think as well, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall. Great serving ideas for this recipe would include jerk chicken, calalou, conch chowder, beef patties, or curry. For dessert, I have served this with Caribbean Lime Mousse.
- 1/2 teaspoon ground allspice
- 1 teaspoon black pepper
- 1 quart water
- 1 1/2 teaspoons kosher salt
- 1 teaspoon brown sugar
- 2 cloves
- 1/2 cup coconut cream
- 1/2 cup white onion chopped
- 2 teaspoons fresh thyme leaves
- 2 scallions finely chopped
- 8 ounces small dried red beans or 8 ounces red kidney b
- 16 ounces chicken broth or 16 ounces chicken stock or
- 1 scotch bonnet pepper (left whole)
- 2 1/4 cups uncooked long grain rice
- Carbohydrate 53.9826454175528 g
- Cholesterol 0 mg
- Fat 5.65398437502874 g
- Fiber 1.51839997864947 g
- Protein 5.25397687531396 g
- Saturated Fat 4.73668962501207 g
- Serving Size 1 1 serving(s) (299g)
- Sodium 236.701570827959 mg
- Sugar 52.4642454389034 g
- Trans Fat 0.383985000008047 g
- Calories 290 calories
Step-by-step
- Rinse and sort beans and place in a stockpot.
- Cover with several inches of water and soak overnight, or bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
- Drain and rinse beans.
- Bring to a boil with chicken stock, water, and coconut cream.
- Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
- Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
- Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
- Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
- Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired. For Vegetarian use water not the chicken broth or stock.
A Taste of Jamaica: My Simple Jamaican Rice and Peas Recipe
As a busy professional, finding time to cook delicious and satisfying meals can be a challenge. But even on my most hectic days, I crave comfort food that reminds me of home. That’s where this simple Jamaican Rice and Peas recipe comes in. It’s a dish I’ve perfected over the years, adapting it to fit my fast-paced lifestyle without sacrificing flavour or authenticity.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and endless ingredient lists; this recipe prioritizes fresh, accessible ingredients and a straightforward cooking process. The vibrant colours and aromatic spices transport me back to my childhood, filled with warm memories of family gatherings and the tantalizing smells emanating from my grandmother’s kitchen. The coconut cream lends a subtle sweetness and richness, perfectly balancing the earthy notes of the red beans and the aromatic spices. It’s a dish that's both hearty and comforting, perfect for a weeknight dinner or a relaxed weekend brunch.
Many people may associate Jamaican cuisine with fiery jerk chicken or spicy curries. While those dishes certainly hold their own, this Rice and Peas recipe offers a gentler introduction to Jamaican flavours. The scotch bonnet pepper, while present, is used subtly, adding just a hint of warmth without overwhelming the palate. This allows the other flavours – the thyme, allspice, and sweet coconut cream – to shine through. I often serve this dish alongside grilled chicken or fish, or simply on its own as a satisfying vegetarian side. The versatility of this dish is what makes it a staple in my home.
One of the most rewarding aspects of cooking for me is sharing my culinary creations with loved ones. This Rice and Peas dish has become a favourite among friends and family. The simple, yet elegant presentation, along with the delicious taste, always receives compliments. It's a dish that sparks conversation and creates a sense of togetherness, reminding me of the importance of sharing food and memories with those we care about.
Beyond its culinary appeal, this recipe holds a deeper significance for me. It's a connection to my heritage, a culinary tradition passed down through generations. Each time I prepare this dish, I feel a sense of pride and connection to my roots. The familiar aroma of the spices instantly transports me to my grandmother's kitchen, filling my heart with warmth and nostalgia. This recipe is more than just food; it's a reminder of my family, my culture, and the simple joys of home-cooked meals.
I encourage you to try this recipe and discover the simple elegance of Jamaican cuisine. It's a dish that’s easy to make, endlessly adaptable to your tastes, and guaranteed to leave you feeling satisfied and connected to something richer than just a meal. Enjoy!
Pro Tip: Don't be afraid to experiment with the spices. A little extra thyme or allspice can go a long way in enhancing the flavour profile. And if you like things a bit spicier, feel free to add more scotch bonnet pepper or a dash of your favorite hot sauce!
