How To Make Jamaican Rice And Peas - Delish

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PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON

Yields: 6 - 8 serving(s)Prep Time: 20 minsTotal Time: 45 minsCal/Serv: 567

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You cannot walk into any self-respecting Jamaican restaurant without seeing rice and peas on the menu. This quintessential side goes with any main dish in Jamaican cuisine. Fluffy and moist, it has a savory creaminess that comes from the use of aromatics like garlic and onion, in addition to coconut milk. It's a perfect match for classic Jamaican dishes like curry chicken or oxtail stew. It also pairs well with the beloved jerk chicken and even vegetable dishes like callaloo (a Jamaican type of sautéed spinach). However you pair it, it makes any Caribbean meal complete.

Authentic rice and peas uses beans and not what you'd probably think of—green peas—unless of course you use pigeon peas instead of beans, which would be a great option. The beans that are usually used are red kidney beans. If you don't like kidney beans, then black beans work here as well. If you're partial to using dried beans, soak them overnight, then boil in salted water until tender, and use 2 cups cooked beans in this recipe.

Looking for more rice side dishes? Try jollof rice, classic fried rice, or French onion rice.

Have you tried this recipe? Let us know in the comments what you think.

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Ingredients

See All Nutritional Information

2 Tbsp.
neutral or coconut oil
1 Tbsp.
unsalted butter
1
small yellow onion, finely chopped
1
Scotch bonnet pepper or habanero chile, seeded and finely chopped
2
scallions, finely chopped
3
cloves garlic, finely chopped
2
fresh sprigs thyme
2
bay leaves
1
whole clove
1/4 tsp.
ground allspice or 4 whole dried allspice berries
1
(15.5-oz.) can red kidney beans, drained and rinsed
2 cups
full-fat coconut milk
1 3/4 cups
water or low-sodium vegetable or chicken broth
2 tsp.
kosher salt, plus more
1/2 tsp.
freshly ground black pepper, plus more
2 cups
long-grain white rice, rinsed

Directions

1. Step 1In a large pot over medium heat, heat oil and butter until butter melts. Reduce heat to medium-low. Cook onion, Scotch bonnet pepper, scallions, garlic, thyme, bay leaves, clove, and allspice, stirring occasionally, until onion is translucent and fragrant, 6 to 8 minutes.
2. Step 2Add beans to pot and cook, stirring gently to combine, then stir in milk, water, salt, and pepper. Bring to a simmer over high heat. Stir in rice, cover, and simmer until rice is tender and liquid is absorbed, 16 to 20 minutes.
3. Step 3Fluff rice with a fork. Remove thyme and bay leaves; season with salt and pepper.