Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Yield: Serves 6
Cuisine: Jamaica
Ingredients: 1 cup kidney beans, soaked overnight in water to cover and drained, or 2½ cups cooked or canned kidney beans; 1 tablespoon olive oil, vegetable oil, or bacon drippings; 6 cups water (1 cup if using canned or cooked beans); 2 cloves garlic, minced; Freshly ground black pepper; 2½ teaspoons salt (less if using salted canned beans); 1¾ cups canned or fresh coconut milk; 1 small onion, finely chopped; 1 large tomato, finely chopped (optional); 1 red (bell) pepper, stem, seeds, and membranes discarded, and chopped (optional); 2 to 3 sprigs thyme; 1 Scotch bonnet or habanero chile (optional); 2 cups long-grain white rice, thoroughly washed and drained

Preparation info

Serves
6

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Versions of this classic, a first cousin of Hoppin’ John with a Side of Peas, are made all around the Caribbean. As a satisfying one-dish meal, rice and peas is easy to prepare but subtle and distinctive in its taste. (The legumes we know as beans are called peas in the Caribbean.) You can eat it with pleasure over and over again. No wonder it holds claim to “national dish” status in Jamaica.

Basic ingredients are long-grain rice, kidney beans, and

Ingredients

Americas
Jamaica
Main course
Caribbean
Gluten-free

Ingredients

Method