Name: Rice and Peas
Prep time: 30 min
Total time: 2 h
Yield: Yield: 6 to 8 servings
Cuisine: Jamaican
Ingredients: ¼ tsp freshly ground black pepper, plus more as needed; 1½ cups [360 ml] canned full-fat coconut milk, well shaken and stirred; 6 fresh thyme sprigs; 4 whole allspice berries; 1 cup [140 g] finely chopped yellow onion; 4 garlic cloves, minced; 2 green onions, white and green parts, finely chopped; 1 cup [160 g] dried red kidney beans, rinsed and soaked overnight; 2 tsp kosher salt, plus more as needed; 2 cups [400 g] long-grain white rice; 2 dried bay leaves; 1 scotch bonnet pepper, stemmed, seeded to mitigate spiciness if desired, and chopped; 1 tsp grated peeled fresh ginger

Preparation info

Yield:
6 to 8
servings

Difficulty
Easy
Ready in
2 hr

Appears in

Islas

By Von Diaz

Published 2024

About

Among the most popular side dishes across the Caribbean is rice and legumes. Sometimes it’s called rice and beans, sometimes moros y crisitanos, arroz con habichuelas, or arroz con gandules. In Jamaica, peas are beans, and this classic side is a standard accompaniment for Stewed Oxtail. The flavors of rice and peas are iconic to the island’s dishes, blending coconut milk with thyme, scotch bonnet chiles, and allspice. This dish is also substant