Jamaica | Breads & Grains | Beans | Rice

Rice and Peas

(Jamaican rice with beans & coconut milk)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Oil 2 Tbsp
Scallions minced 3 each
Rice 2 cups
Stock or water 1 1/2 cups
Coconut milk 2 cups
Kidney beans cooked, rinsed 2 cups
Thyme, fresh or dried minced 1 Tbsp or 1 tsp
Salt & pepper to taste

METHOD

Basic Steps:  Sauté → Simmer → Rest
  1. Heat the oil over a medium flame in a large saucepan. Sauté the scallion until wilted. Add the rice and stir over heat till coated with oil.
  2. Add water and bring to a boil. Add coconut milk and rest of ingredients. Adjust seasoning of liquid, bring to a simmer, reduce heat to low, and cover tightly.
  3. Simmer for 15 minutes. Remove from heat and let set covered 10 more minutes. Fluff with a fork and serve.

VARIATIONS

  • Sauté a minced Scotch bonnet pepper with the scallions for a little heat if you like.

NOTES

  • In Jamaica beans are called peas. Substitute other types of beans if you like.