1/8 Photos of Jamaican Rice and Peas
2 hrs 1 min
Sue Lau's Note:
The peas in this aren't really peas at all, but red beans. It is customary in the Caribbean to refer to beans as "peas". This recipe uses coconut cream, but the flavor is mild and not overpowering--just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you'd think as well, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall. Great serving ideas for this recipe would include jerk chicken, calalou, conch chowder, beef patties, or curry. For dessert, I have served this with Caribbean Lime Mousse (recipe posted here).
My Private Note
Units: US | Metric
- 8 ounces small dried red beans or 8 ounces red kidney beans
- 1 quart water
- 16 ounces chicken broth or 16 ounces chicken stock or 16 ounces water
- 1/2 cup coconut cream
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon ground allspice
- 2 scallions, finely chopped
- 1/2 cup white onion, chopped
- 2 minced garlic cloves
- 1 teaspoon black pepper
- 1 1/2 teaspoons kosher salt
- 1 scotch bonnet pepper (left whole)
- 1 teaspoon brown sugar
- 2 1/4 cups uncooked long grain rice
- 1Rinse and sort beans and place in a stockpot.
- 2Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
- 3Drain and rinse beans.
- 4Bring to a boil with chicken stock, water, and coconut cream.
- 5Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
- 6Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
- 7Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
- 8Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
- 9Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
- 10For Vegetarian use water not the chicken broth or stock.
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Nutritional Facts for Jamaican Rice and Peas
Serving Size: 1 (300 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 285.9
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 3.0 g
- Cholesterol 0.0 mg
- Sodium 639.1 mg
- Total Carbohydrate 55.6 g
- Dietary Fiber 1.2 g
- Sugars 11.1 g
- Protein 6.7 g