1/9 Photos of Jamaican Rice and Peas
This is a traditional and spicy side dish. The "peas" in Jamaica refer to beans, kidney beans in this recipe. Scotch bonnet is one of the hottest peppers. If you don't want this to be quite as spicy, you could use habanero or jalapeno peppers. From Food & Wine. Enjoy!
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- 2 tablespoons canola oil
- 1 small onion, finely chopped
- 1 1/2 tablespoons finely grated fresh ginger
- 2 cups long-grain white rice, such as jasmine
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1/2 scotch bonnet pepper, seeded and finely chopped (or habanero chilie)
- 1 (14 ounce) can unsweetened coconut milk
- 1 1/2 cups water
- kosher salt & freshly ground black pepper, to taste
- 4 scallions, thinly sliced
- 1In a large saucepan, heat the oil over medium heat.
- 2Add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes.
- 3Add the rice and cook, stirring, until coated with the oil.
- 4Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water.
- 5Season with salt and pepper and bring to a boil.
- 6Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
- 7Remove the rice from the heat and let stand, covered, for 5 minutes.
- 8Fluff with a fork.
- 9Stir in the scallions and season with salt and pepper.
- 10Discard the Scotch bonnet and serve.
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Nutritional Facts for Jamaican Rice and Peas
Serving Size: 1 (289 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 466.7
- Calories from Fat 177
- Total Fat 19.6 g
- Saturated Fat 13.0 g
- Cholesterol 0.0 mg
- Sodium 225.8 mg
- Total Carbohydrate 63.8 g
- Dietary Fiber 5.1 g
- Sugars 2.3 g
- Protein 9.8 g