Lyn’s Jamaican Style Rice & Peas
I wanted to share the recipe for Rice and Peas with you guys. It is a traditional Jamaican side dish and I truly believe it deserves its own post. A very short post, but a special one Rice and Peas is served with Fried Chicken, Stewed Chicken, Jerked Chicken, Curried Chicken (or Roasted Curried Chicken), Curried Goat, and my personal favourite – Oxtails, to name a few. I recently paired it with Cristina Ferrare’s Fall Off The Bone Chicken. A very good match!
I will confess, I didn’t always love Rice and Peas. At one point, I used to pick out the peas. Yes, as an adult. I started making it at home because my husband loves it. I didn’t really eat it much even when I made it, but something happened. I’m not sure how to explain it. I just LOVE it now. I got some tips from some of my friends as to how they make it and I’m sharing with you today the way I now make Rice and Peas.
I don’t deviate too much from this method. The only change will be the kind of peas/beans that I choose to use. The peas/beans commonly used in this side dish are: Red Kidney Beans, Black Eyed Peas and Pigeon Peas (Gungo Peas). I use the canned type! Judge me not! Soaking overnight, and boiling for over an hour just doesn’t fit into my schedule I use Basmati Rice because I love it, as well as Jasmine Rice. But traditionally long grain rice is used.
|Jamaican Style Rice & Peas||
- 1 400ml Can Coconut Milk (regular or light)
- 1 540ml Can Red Kidney Beans, rinsed and drained
- 3 Cups Basmati Rice, washed and drained
- 2 Stalks Scallions, rinsed with roots removed
- 2 Sprigs Thyme
- 2 1/2 Cups Low Sodium Chicken Broth
- Salt & Pepper
- 1 Scotch Bonnet Pepper (optional)
- In a medium pot, add the peas, and then the coconut milk. Add a generous pinch of salt, pepper, thyme and whole scallions. Cover and bring to a boil.
- Add rice and broth. Gently stir.
- If you are using the Scotch Bonnet Pepper, add to the center on the top of the rice.
- Cover and allow to simmer on a medium low heat.
- Cook for about 20-25 minutes until rice is cooked
- Be careful not to stir too much or disturb the pepper. Fluff with a fork to check if the rice is cooked through
- When the rice is cooked, remove the pepper, thyme and scallions (or before serving)
- Serve with chicken, fish, pork or beef
Keep an eye on your pepper. If you think it has ruptured, remove it immediately. The pepper gives a lovely flavour as long as it remains whole.
As easy as that. When tasting from the pot, please ensure you leave some for your family.
Oh, and in case you are wondering… even though beans are used sometimes, we still call it Rice & Peas!
Take good care!