Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 1 min
Cook time: 2 h
Total time: 2 h 1 min
Cuisine: Caribbean
Ingredients: 8 ounces small dried red beans or 8 ounces red kidney beans; 1 quart water; 16 ounces chicken stock or 16 ounces water; 1/2 cup coconut cream; 2 teaspoons fresh thyme leaves; 1/2 teaspoon ground allspice; 2 scallions, finely chopped; 1/2 cup white onion, chopped; 2 minced garlic cloves; 1 teaspoon black pepper; 1 1/2 teaspoons kosher salt; 1 scotch bonnet pepper (left whole); 1 teaspoon brown sugar; 2 1/4 cups uncooked long grain rice

Instructions

Prep:1minCook:2h

The peas in this aren't really peas at all, but red beans. It is customary in the Caribbean to refer to beans as "peas". This recipe uses coconut cream, but the flavor is mild and not overpowering--just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you'd think as well, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall. Great serving ideas for this recipe would include jerk chicken, calalou, conch chowder, beef patties, or curry. For dessert, I have served this with Caribbean Lime Mousse (recipe posted here).

Updated at: Thu, 21 Nov 2024 12:26:10 GMT