Jamaican Rice and Peas is an extremely traditional and popular dish perfect for a Caribbean feast. This straightforward and easy-to-follow recipe will transform basic kidney beans and rice into into perfect authentic side dish for jerk chicken, brown stew chicken, curry, and so much more.
1cup(165 grams) dried kidney beanssoaked overnight (or minimum 8 hours) in cool water, then drained and rinsed
3cups(24 fluid ounces) water
1(13.5-fluid ounce / 400 ml) can unsweetened coconut milk(preferably full-fat)
¾cupfinely chopped yellow or brown onion(about 1 small)
⅓cupthinly sliced scallions (green onions)(about 3 scallions), plus more for garnish
3cloves garlicminced or crushed
1teaspoonminced fresh ginger
1Scotch bonnet pepper or habanero pepperleft whole
5sprigs fresh thyme
5whole allspice berries(aka pimento seeds)
2teaspoonskosher saltplus more as needed
½teaspoonground black pepper
2cups(350 grams) uncooked long-grain white rice
Instructions
In a medium pot, add the soaked and rinsed kidney beans and cover with the water. Bring to a boil over medium-high heat.
Stir in the coconut milk, onion, scallions, garlic, ginger, Scotch bonnet, thyme, allspice, salt and pepper. Bring the mixture to a simmer, then cover, lower the heat and continue to simmer until the beans are just tender, about 35 to 40 minutes. Check the beans periodically and be careful not to overcook them as they will continue to cook in the next step.
Stir in the rice, bring the mixture back up to a simmer, then cover and continue to cook over low heat until all the liquid is absorbed and the rice is tender, another 25 to 30 minutes.
Remove the pot from the heat and, with the lid still on, rest for about 10 minutes to allow the rice to steam. Discard the Scotch bonnet, thyme stems, and allspice berries. Fluff thoroughly with a fork and season with additional salt if needed. Garnish rice and peas with sliced scallions and serve.
Notes
Scotch bonnet chiles are most authentic to Jamaican cuisine, however habaneros are a good substitution and are easier to find in most supermarkets. That's what I use here. Make sure to leave the pepper whole, don't cut or pierce it, and be careful it doesn't break while cooking your rice and peas, otherwise your dish can become very spicy.
The addition of coconut milk sometimes leaves a creamy film over the top of the rice after it's done cooking. This is totally normal and fine. Once you fluff the rice, it's distributed throughout the dish.
To me, one of the most important steps in making rice and peas is making sure not to overcook the beans. Taste one periodically starting around 25 to 30 minutes into cooking. I usually cook them until they are almost perfectly tender but still a few minutes shy of done. They will continue to cook with the rice, so you don't want to overdo it.