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.
Standard ingredient lists omit the complex starch interactions that govern authentic Jamaican rice and peas. Long-grain white rice releases surface amylose when boiled directly in the seasoned bean liquor, thickening the coconut milk suspension into a glossy coating rather than a watery broth. Soaking dried red kidney beans overnight hydrates the cellular walls completely, allowing internal starches to gelatinize evenly during the initial 30 to 45 minutes of boiling before the rice joins the pot.
Aromatics and Fat Emulsions
Coconut milk introduces lauric acid and natural plant fats that coat the exterior of each rice grain. This lipid barrier prevents excessive moisture absorption, ensuring individual grains remain distinct rather than clumping into a solid mass. Keeping the scotch bonnet chili entirely intact during boiling permits volatile capsaicin compounds to diffuse into the liquid without rupturing the inner membranes, delivering intense floral heat without overwhelming the dish with localized spice pockets.
- Assess rice doneness visually by observing steam holes forming across the surface of the grains after the 15-minute resting period.
- Fluff the finished grains gently with a fork instead of a spoon to prevent breaking the softened rice starches.
- Substitute canned kidney beans at a 1:1 ratio if dried beans are unavailable, omitting the initial boiling phase and simmering for 20 minutes before adding the rice.
