Jamaican Style Rice & Peas
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A popular Jamaican side dish, paired with chicken, fish, pork or beef
Ingredients
  • 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
  • 2½ Cups Low Sodium Chicken Broth
  • Salt & Pepper
  • 1 Scotch Bonnet Pepper (optional)
Instructions
  1. 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.
  2. Add rice and broth. Gently stir.
  3. If you are using the Scotch Bonnet Pepper, add to the center on the top of the rice.
  4. Cover and allow to simmer on a medium low heat.
  5. Cook for about 20-25 minutes until rice is cooked
  6. Be careful not to stir too much or disturb the pepper. Fluff with a fork to check if the rice is cooked through
  7. When the rice is cooked, remove the pepper, thyme and scallions (or before serving)
  8. Serve with chicken, fish, pork or beef
Notes
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.
Recipe by Lovely Pantry at https://lovelypantry.com/2012/05/jamaican-style-rice-peas/