Try this Jamaican Rice and Peas recipe
- Carbohydrate 417.4252 g
- Cholesterol 0 mg
- Fat 29.35914 g
- Fiber 25.2620003957748 g
- Protein 53.38998 g
- Saturated Fat 22.689016 g
- Serving Size 1 1 Serving (1208g)
- Sodium 1041.082 mg
- Sugar 392.163199604225 g
- Trans Fat 1.33753 g
- Calories 2173 calories
Step-by-step
- Boil the beans, garlic and salt until the beans are tender.
- Save three cups of the liquid, discarding the garlic.
- Return the beans and the three cups liquid to the pot (if theres not enough of the cooking liquid use water), along with the coconut milk, scallions, thyme, chili, and black pepper and salt to taste.
- When it comes to a boil, add in the rice.
- Let it boil for 20 minutes, then remove it from the heat and let it sit for 15 minutes.
- Stir it with a fork.
- Do Not Eat the chili pepper.
- Ive made this with canned beans, skipping the first step and just dumping them in with 3 cups water and some garlic powder, and everything else.
Soaking dried red kidney beans overnight is not merely a method for softening their skins; it hydrates the interior starches evenly so they boil without splitting open. When boiling these beans, use enough water to yield three cups of starchy cooking liquid after they turn tender, because that water carries essential flavor back into the pot. Long-grain white rice benefits from this starchy bean broth rather than plain water, absorbing the bean flavor while releasing surface starches during the twenty-minute boil. Keeping the pot covered traps steam critical for finishing the grain without scorching the bottom layer. Removing the heat after twenty minutes and allowing the pot to sit undisturbed for fifteen minutes utilizes residual heat to complete the internal gelatinization of the rice starches. Fluffing the final dish exclusively with a fork prevents compacting or crushing the tender grains. Keeping the Scotch bonnet pepper entirely intact infuses the cooking liquid with volatile aromatic capsaicin oils without releasing the blistering heat locked inside the pepper flesh. Cooks preferring canned beans can substitute them directly, pairing them with three cups of water and garlic powder to mimic the base broth flavor profile. Coconut milk provides rich plant-based fats that coat the individual grains, ensuring the mixture remains completely dairy-free and suitable for vegan diets without altering the core cooking ratios. Traditional pairings include robust jerk proteins or fried plantains, offering a sharp contrast of sweet and spicy notes that balance the earthy richness of the rice and peas.
