Jamaican Peas and Rice
This is a classic Jamaican recipe. The coconut milk gives it a creamy and delicious flavor from the Caribbean.
Ingredients
- 2 cups brown or long grain white rice
- 1 can unsweetened coconut milk
- 3 cups vegetable or chicken stock
- 3 scallions
- 1 clove garlic chopped
- 1 whole scotch bonnet pepper habanero seeds removed and chopped (more or less to taste)
- 1 3/4 cups dried kidney beans or 1 can kidney beans drained and rinsed
- 1 tsp dried thyme
- 1 1/2 tsp freshly ground black pepper
- 1 1/2 tsp kosher salt
- 7 whole allspice seeds
Instructions
- If using dried kidney beans, soak them overnight in a bowl of water. This softens the texture of the beans. Drain the water from the beans and rinse thoroughly with water. If using canned beans, skip to step 2
- Place beans and vegetable or chicken broth in a medium saucepan and bring to a boil using medium heat
- While beans are simmering, add unsweetened coconut milk; stir for about 5 minutes
- Add chopped garlic, scallions (green onions), thyme, allspice seeds and scotch bonnet pepper.
- Add salt and pepper
- Stir at medium-high heat for about 5 minutes
- Add rice and cook using medium-high heat until the rice is fully cooked and fluffy, around 30-40 minutes
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