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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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Loved this Jerk Chicken Curry with Kidney Beans Recipe, and I was amazed at how quick and easy it was. Definitely, a new found favorite. Try it out; add your personal spin, and tell us what happens in the comments.

Ingredients:

  • 8 chicken drumsticks
  • 4 tsp jerk seasoning
  • 4 tsp olive oil
  • 2 red onions , sliced
  • small bunch coriander , stalks finely chopped, leaves reserved
  • 2 x 400g cans chopped tomatoes
  • 410g can kidney beans , drained

Cooking Instructions

Toss chicken in 1 tsp jerk seasoning and a little salt and pepper. Heat half the oil in a large frying pan, quickly brown the chicken, then remove. Tip in the remaining oil, onions and coriander stalks, then soften for 5 mins, stirring in the remaining jerk seasoning for the final min. Return the drumsticks to the pan, pour over the tomatoes, then bring to a simmer. Cover, then cook for 20 mins. Remove the lid, stir in the beans, then cook for 10 mins more. Scatter with coriander and serve with rice.

Recipe published in Good Food magazine, March 2009!

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image of Jerk pork with Rice and Beans

Jerk pork with Rice and Beans Recipe: A quick and delicious recipe version of a Jamaican Jerk Pork with served with rice and beans. Pork loin steaks are coated/favored with jerk sauce, and then pan fried with olive oil until they’re richly glazed. Finally, served with basmati rice and red kidney beans.

Ingredients:

  • 1 tbsp olive oil
  • 3 tbsp Jamaican jerk sauce
  • 4 small boneless or 500g/1lb 2oz pork loin steaks
  • 1 chicken stock cube
  • 50g creamed coconut
  • 1 bunch salad onions
  • 2 x 250g packets Rizzazz pure basmati rice
  • 410g can red kidney beans, drained

How to Make Jerk pork with Rice and Beans:

1. Half fill the kettle and put on to boil.Warm the oil in a large nonstick frying pan over a low heat while you tip the jerk sauce into a shallow dish and use to coat the pork steaks on both sides. Place them in the hot oil (reserve the sauce left in the bowl) and turn up the heat. Fry for 4 minutes on each side until cooked and richly glazed.

2. While the pork is frying, pour 150ml/1?4 pint of boiling water into a medium pan over a high heat and crumble in the stock cube and creamed coconut. Trim and slice the spring onions, holding them together as a bunch so you can chop them all in one go. Add to the pan, give a quick stir, then tip in the rice and beans. Stir and heat gently, breaking down any clumps of rice with a spoon. If the rice looks a little dry, add an extra splash of water.

3. Tip the remaining sauce into the pan to heat through with the pork. Pile the rice onto plates, top with the pork and spoon the pan juices over.

Recipe Source: BBC Good Food Magazine, October 2002.

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