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Jamaican Rice and Peas is a staple dish on the Island of Jamaica. Like clockwork, every Sunday will find a pot of Rice and Peas cooking on the stove in the majority of households.

Rice and Peas Secret Ingredient

The flavor in rice and peas is because of a number of ingredients used together. Thyme, scallion, onion and the famous Scotch bonnet pepper rule this dish. Jamaican dishes have a distinctive taste and the Scotch bonnet pepper is a regular in many. Scotch bonnet pepper, when used whole, gives rice and peas a little fruity flavor without the heat ( unless the pepper bursts ). Scotch bonnet peppers are found in most local grocery stores, and the West Indian grocery store.

What Kind Of Beans Do I Use?

Classic rice and peas is made with dried dark red kidney beans which are soaked overnight in water. If you cannot find dried kidney beans you can substitute with gungo peas (green pigeon peas ).

Alternatively you can use a can of kidney beans. Wash and rinse the beans before pouring them into the pot.

Why Coconut Milk?

Coconut milk adds a very authentic Caribbean flavor to the recipe, and infused with the beans, it gives the rice its signature blush. If you do not like coconut milk you can simply omit it. Use water as your liquid and simply continue cooking the recipe as you would and enjoy!

How Did Rice and Peas Become A Traditional Jamaican Dish?

Rice was brought to Jamaica with the slave trade. Sunday was a day of rest where people used food as a way to cope and adjust – Rice and Peas being one of the most popular dishes cooked on Sunday.

In the Caribbean beans are referred to as ‘peas’. Hence, it makes perfect sense that they refer to this dish s “Rice and Peas” rather than “Rice and Beans”.

Authentic Rice and Peas

Print Recipe

Ingredients

1 cup tender kidney beans rinsed, soaked overnight and drained
2 cup long-grain white rice
1/4 cup water
1 onion finely chopped
2 scallion ( green onion ) finely chopped
5-6 thyme sprigs
1 (14-ounce) can unsweetened coconut milk
1/2 tsp salt

Instructions

In a large saucepan, cover the beans with the water and bring to a boil over high heat.
Stir in the onion, scallions, thyme, Scotch bonnet, ginger, 2 teaspoons salt and 1/2 teaspoon pepper.
Stir in the coconut milk and boil. About 5 mins
Stir in the rice, cover and reduce to a simmer over low heat until the rice is tender and the liquid is absorbed. About 20-25 minutes.
Remove from the heat and let steam for 10 minutes, then discard the thyme stems, scallion and Scotch bonnet.
Using a fork, fluff the rice and beans. Serve hot.

Video

Notes

If using dried kidney beans you need to soften the kidney beans first. Add dried kidney beans to the pot and bring to a boil. Cover and simmer over low heat until beans are tender, about 1 hour; adjust the heat as necessary.

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Classic Jamaican Rice and Peas