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Jamaican Rice and Peas

Jamaican rice and peas is a classic dish that is enjoyed not only in Jamaica but all over the Caribbean. Despite its name, the dish is actually made with kidney beans and not peas, and it’s a staple in Jamaican cuisine.

The flavorful rice dish is a perfect accompaniment to many Caribbean dishes, and it’s often served with jerk chicken or curry goat. The rich flavors of coconut milk and thyme are combined with the creaminess of the beans and the nuttiness of the rice to create a dish that is both filling and delicious.

Here is a recipe for Jamaican rice and peas:

Ingredients:

1 cup dried kidney beans
4 cups water
2 cloves garlic, minced
1 medium onion, diced
1/2 cup coconut milk
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 cup long grain rice

Instructions:

Rinse the kidney beans and place them in a large pot with 4 cups of water. Bring to a boil and then reduce the heat to a simmer. Cook for 1 hour, or until the beans are tender.

In a separate pot, heat a tablespoon of oil over medium heat. Add the garlic and onion and cook until the onion is translucent.

Add the coconut milk, water, salt, pepper, and thyme to the pot and bring to a boil.

Stir in the rice and reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender.

Stir in the cooked kidney beans and cook for an additional 5 minutes.

Serve the rice and peas hot.

Whether you’re looking to recreate the flavors of the Caribbean at home or simply want to try a new and tasty dish, Jamaican rice and peas is definitely worth a try. Enjoy!


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