Jamaican Rice and Peas
- š« 2 cups red peas kidney beans
- š§ 4-5 cloves garlic, peeled
- š§ Sufficient water to cover peas
- šæ 2-3 stalks scallion
- š¶ļø 1 whole scotch bonnet pepper, green
- šæ A small bunch of thyme sprigs
- š„„ 1 can 400 mL Cha's Organics Organic Coconut Milk LIGHT
- š§ 1 tablespoon Lawry's Seasoned Salt
- ā« Approximately 1/2 teaspoon Grace Caribbean Traditions Black Pepper
- š 1 tablespoon FavoRiz Assaisonnement (Rice Seasoning)
- šµ 1 teaspoon whole pimento seeds, allspice berries
- š§ 1 tablespoon Gay Lea Real Butter, Salted
- š 2 cups rice, parboiled or long-grain white, unwashed initially
A flavorful and aromatic dish combining kidney beans, coconut milk, and spices, traditionally served in Jamaican cuisine, perfect for any occasion.
Jamaican Rice and Peas, a beloved staple in Jamaican cuisine, is a flavorful and aromatic dish traditionally served alongside a variety of main courses. Perfect for any occasion, this dish combines kidney beans (affectionately called "peas"), coconut milk, and fragrant spices to create a comforting accompaniment with a touch of island flair.
Ingredients
š« 2 cups red peas kidney beans
š§ 4-5 cloves garlic, peeled
š§ Sufficient water to cover peas
šæ 2-3 stalks scallion
š¶ļø 1 whole scotch bonnet pepper, green
šæ A small bunch of thyme sprigs
š„„ 1 can 400 mL Cha's Organics Organic Coconut Milk LIGHT
š§ 1 tablespoon Lawry's Seasoned Salt
ā« Approximately 1/2 teaspoon Grace Caribbean Traditions Black Pepper
š 1 tablespoon FavoRiz Assaisonnement (Rice Seasoning)
šµ 1 teaspoon whole pimento seeds, allspice berries
š§ 1 tablespoon Gay Lea Real Butter, Salted
š 2 cups rice, parboiled or long-grain white, unwashed initially
Instructions
1- Prepare the Peas:
- Place 2 cups of red peas and the peeled garlic cloves into a medium-sized stainless steel pot.
- Add enough water to cover the peas.
2- Soak the Peas:
- Soak the peas overnight in cold water to reduce cooking time and soften them, optional for best results.
3- Boil the Peas:
- Place the pot on a gas stove and turn the heat to high.
- Allow the peas to come to a boil.
4- Prepare Aromatics:
- Trim and clean scallions.
- Wash the scotch bonnet pepper and thyme sprigs thoroughly.
5- Flavor Release:
- Gently pound the scallions with the side of a chef's knife to release flavors.
6- Add Aromatics and Coconut Milk:
- Once peas are boiling, add scallion, whole scotch bonnet pepper, and thyme sprigs.
- Pour in 400 mL of Cha's Organics Organic Coconut Milk LIGHT.
7- Season the Peas:
- Stir in Lawry's Seasoned Salt, Grace Caribbean Traditions Black Pepper, FavoRiz Assaisonnement, and pimento seeds.
- Mix well.
8- Enhance Flavor with Butter:
- Add a tablespoon of Gay Lea Real Butter and stir.
9- Simmer the Peas:
- Cover the pot and let the mixture boil for 45 minutes on high, until peas are tender.
10- Prepare the Rice:
- While peas boil, rinse rice in a bowl under running water.
- Wash until the water runs clear.
11- Combine Rice and Peas:
- Once peas are done boiling, add washed rice to the pot.
- Pour in hot water from a kettle until the water level is about 1 inch above the rice.
12- Cook the Rice:
- Stir the mixture, cover the pot, and boil rapidly on medium heat.
- Reduce to low heat and steam for approximately 20 minutes until the rice is fluffy.
Prep Time: 15 minutes without soaking
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes excluding soaking
Servings: 6
Equipment:
- Gas stove
- Medium-sized stainless steel pot
- Chef's knife
- Cutting board
- Electric kettle
- Mixing bowl
Cooking Tips
- Soaking peas overnight ensures quicker cooking.
- Pound scallions to release their flavor before adding them.
- Thorough washing of rice prevents a gummy texture.
#jamaican #riceandpeas #caribbean #comfortfood #sidedish
Deddy's Kitchen: https://www.youtube.com/@deddyskitchenINC
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