Louise Johnson
@louisepalate
Jamaican Rice with Peas
A flavorful and aromatic dish made with jasmine rice, kidney beans, and coconut milk, seasoned with fresh herbs and spices. This Jamaican classic is perfect as a side or main dish, bringing a taste of the Caribbean to your table.
Details
- Cuisine:caribbean
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:15
- Views:4
Recipe Information
- Prep time15 min.
- Cook time30 min.
- Total time45 min.
- Servings8
Ingredients
- 2 cups
- 1 tablespoon
- 3 cloves
- 3
- 3 sprigs
- 1 (28 ounce) can
- 2 cups
- 1 (14 ounce) can
- 1
- 1 tablespoon
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Jamaican Rice with Peas.
Step 1
Begin by thoroughly rinsing the jasmine rice in a fine strainer under cold water until the water runs clear, ensuring a fluffy texture.
Step 2
In a spacious 5-quart saucepan, warm the olive oil over medium heat.
Step 3
Introduce the minced garlic, chopped green onions, and fresh thyme, sautéing for about two minutes until the aroma fills the air and the greens soften.
Step 4
Next, incorporate the rinsed rice, drained kidney beans, chicken stock, coconut milk, and the Scotch bonnet pepper for a spicy kick.
Step 5
Season the mixture with salt, brown sugar, black pepper, red pepper flakes, allspice, and cayenne pepper, stirring well to combine.
Step 6
Allow the concoction to reach a boil without covering the pot.
Step 7
Once it bubbles, lower the heat, cover the saucepan, and let it simmer for around 20 minutes, or until the rice is tender and the liquid has been absorbed.
Step 8
This dish not only nourishes but also fills your kitchen with delightful aromas, making it a perfect centerpiece for any meal.