The BEST Authentic Jamaican Rice and Peas Recipe Frugal Mom Eh! from www.frugalmomeh.com
Description
Jamaican Rice and Peas is a staple dish in Jamaican cuisine. It is a flavorful and aromatic dish that is made with rice and red kidney beans cooked in coconut milk and spices. This dish is traditionally served with Jamaican jerk chicken or curry chicken, but it can also be enjoyed on its own.
Prep Time
Preparation for Jamaican Rice and Peas takes about 10 minutes.
Cook Time
The cooking time for Jamaican Rice and Peas takes about 45 minutes.
Ingredients
- 2 cups of long-grain rice - 1 can of red kidney beans - 1 can of coconut milk - 1 small onion, chopped - 3 cloves of garlic, minced - 2 sprigs of fresh thyme - 1 scotch bonnet pepper - 1 tsp of salt - 1 tsp of black pepper - 2 tbsp of vegetable oil - 2 cups of water
Equipment
- Large pot with lid - Wooden spoon
Method
1. Rinse the rice in cold water and set aside. 2. In a large pot, heat the vegetable oil over medium heat. 3. Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until they become translucent. 4. Add the rice to the pot and stir to coat it with the oil. 5. Pour in the coconut milk and water and stir to combine. 6. Add the sprigs of thyme, scotch bonnet pepper, salt, and black pepper to the pot. 7. Drain and rinse the red kidney beans and add them to the pot. 8. Stir to combine all the ingredients and bring the mixture to a boil. 9. Once boiling, reduce the heat to low and cover the pot with a lid. 10. Cook for 25-30 minutes until the rice is fully cooked and all the liquid has been absorbed. 11. Once cooked, remove the thyme sprigs and scotch bonnet pepper. 12. Fluff the rice with a fork and serve hot.
Notes
- Be careful when handling the scotch bonnet pepper as it is very spicy. It's recommended to wear gloves or use a fork to handle it. - If you can't find scotch bonnet pepper, you can use a habanero pepper instead. - You can add more water to the pot if needed, but be sure to adjust the seasoning accordingly.
Nutrition Info
This recipe makes 6 servings. Each serving contains: - Calories: 410 - Fat: 14g - Carbohydrates: 64g - Protein: 9g - Fiber: 6g
Recipe Tips
- You can make this dish vegan by using vegetable broth instead of chicken broth and omitting the meat. - Leftover rice and peas can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a little bit of water or coconut milk to prevent it from drying out.
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