Rice and peas, a staple in Jamaican cuisine, is great because it's a versatile and flavorful dish. It's a great side dish, perfect for soaking up sauces or gravies, and can also stand on its own alongside proteins or vegetables. The distinct flavor profile, featuring a subtle, slightly sweet coconut aroma with notes of thyme, allspice, Scotch bonnet, and other Jamaican spices, makes it a memorable addition to any meal.
Ingredients
- 1 tbsp canola oil
- 1 medium onion chopped
- 1 clove garlic & small piece of ginger (minced)
- 1 tsp ground allspice
- 2 spring onions
- 3 thyme sprigs (de-stemmed)
- 1 scotch bonnet pepper (leave whole)
- 1 tsp salt & ground black pepper
- 2 cups brown rice
- 1 can red kidney beans (keep juice to use)
- ½ can coconut milk & cup of water
Instructions
- Rinse the rice in a sauce pan and empty the water a few times.
- Heat the oil in a medium non-stick pan on medium heat. Add the onions and garlic and sauté for about 1 minute).
- Add the liquid from the canned beans, water, ginger, allspice, scallions, thyme, and scotch bonnet pepper.
- Cover the pan with a lid and let the liquid come to a boil.
- Remove the scotch bonnet pepper from the pan, you can discard it or use it for something else.
- Pour the rice, beans, and coconut milk into the pot. Add the salt and black pepper. Use a wooden spoon to mix everything together, then cover the pot with the lid. For best results, cover the pot first with tin foil then the lid; this helps to trap in steam to cook the rice more evenly.
- Let the liquid come to a boil. Turn off the heat and let the rice cook on for 35-40 minutes.
- Optional - Serve with extra snippings of spring onions