Total Time
40mins
Prep 15 mins
Cook 25 mins

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!

Ingredients Nutrition

Directions

  1. In a large saucepan, heat the oil over medium heat.
  2. Add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes.
  3. Add the rice and cook, stirring, until coated with the oil.
  4. Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water.
  5. Season with salt and pepper and bring to a boil.
  6. Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
  7. Remove the rice from the heat and let stand, covered, for 5 minutes.
  8. Fluff with a fork.
  9. Stir in the scallions and season with salt and pepper.
  10. Discard the Scotch bonnet and serve.
Most Helpful

5 5

I wasn't sure what to expect from this recipe, but I was pleasantly surprised. I really enjoyed the flavors of the coconut milk, fresh ginger and kidney beans in this dish. Cooking the scotch bonnet pepper in a big piece in the rice gave this dish just a hint of pepper taste, but it wasn't the slightest bit hot. I think I would like to try it with the pepper minced and cooked into the rice, but very good as is. Made for ZWT5. Update: This recipe is in my Top Favorites of 2009 Cookbook.

5 5

Loved loved loved this!!!! I can't wait to eat the leftovers tomorrow!!! Made for ZWT 9.

5 5

I love Rice and Beans! I put my scotch bonnet pepper in a tea ball so the flavor of the pepper infused through the recipe. The tea ball made it easy to remove the pepper and kept it "safe" and prevented it from falling apart. Great recipe and another to add to my portfolio of beans and rice recipes.