Rice and Peas
“Jamaican coconut-infused rice cooked with kidney beans, thyme, allspice, and scotch bonnet pepper.”
Rice
Kidney Beans
Coconut Milk
Thyme
Allspice
Scotch BonnetWhere it comes from
Rice and peas, a quintessential Jamaican dish, reflects the island's rich agricultural heritage and diverse culinary influences. Traditionally made on Sundays, it represents a time for family gatherings and celebration. A surprising detail is that the 'peas' in the name actually refer to kidney beans, showcasing the playful nature of Caribbean cuisine.
On the Palate
How it's made
4 steps · Show ↓11 min active · 55 min waiting
How it's made
4 steps · Show ↓- 15 min
Preheat your oven to 200°C (400°F) or 180°C (fan). As the oven warms, melt the butter in a medium or large ovenproof pot over medium-high heat. Add the minced garlic, chopped onion, thyme, allspice, bay leaves, and whole Scotch bonnet. Stir until the onion turns translucent and the aroma fills the kitchen, about 3 minutes.
- 23 min
Pour in the coconut milk, water, drained kidney beans, and salt into the pot. Stir gently and wait for the mixture to start simmering. Once you see bubbles breaking the surface, add the rice and give it a quick stir to ensure even distribution.
Watch outEnsure the mixture is simmering before adding the rice, as this ensures the rice cooks evenly.
- 31 min
Cover the pot with a lid and transfer it to the preheated oven. Let it bake for 40 minutes. The rice should absorb all the liquid, leaving a slight layer of coconut cream on top.
- 42 min
Remove the pot from the oven and let it rest on the counter with the lid on for 15 minutes. This resting period allows the flavors to meld and the rice to finish cooking. After resting, fluff the rice gently with a fork and serve.
