Authentic Jamaican Rice And Peas Recipes

JAMAICAN RICE AND PEAS

Jamaican Rice and Peas image

This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.

Provided by In the Kitchen with Iesha

Categories World Cuisine Recipes Latin American Caribbean

Time 40m

Yield 8

Number Of Ingredients 15

Ingredients

2 cups uncooked jasmine rice
1 tablespoon olive oil
3 cloves garlic, minced
3 green onions, chopped
3 sprigs fresh thyme leaves
1 (28 ounce) can kidney beans, drained
2 cups chicken stock
1 (14 ounce) can coconut milk
1 Scotch bonnet pepper, stemmed
1 tablespoon salt
1 teaspoon brown sugar
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
½ teaspoon ground allspice
½ teaspoon cayenne pepper

Steps:

Rinse rice in a fine strainer.
Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 60.1 g, Cholesterol 1.5 mg, Fat 13 g, Fiber 9.3 g, Protein 10.7 g, SaturatedFat 9.6 g, Sodium 1385.8 mg, Sugar 1.1 g

JAMAICAN RICE AND PEAS

Jamaican Rice and Peas image

Provided by Bobby Flay

Categories side-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups dried red kidney beans, soaked overnight and drained
2 cloves garlic, smashed
1/2 cup unsweetened coconut milk
3 green onions, thinly sliced, plus more for garnish
1 Scotch bonnet pepper, chopped
3 sprigs fresh thyme
1 1/2 cups long grain rice
Salt and freshly ground pepper

Steps:

Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.

JAMAICAN RICE AND PEAS

Jamaican Rice and Peas image

This easy to follow recipe will have you cooking like a Jamaican in no time flat. If you're a Jamaican, you better know how to cook rice and peas.

Provided by https://myjamaicanrecipes.com/

Categories Side Dish

Time 1h45m

Number Of Ingredients 10

Ingredients

2 cups long grain white rice ((brown rice can be substituted))
3/4 cups unsweetened coconut milk
3 stalks scallions ((AKA green onions))
1 clove garlic (chopped)
1 whole scotch bonnet pepper ((AKA habanero) chopped)
1 3/4 cups dried kidney beans (canned kidney beans can be used as a substitute)
2 springs thyme (dried)
1/2 tbs black pepper
1/2 tbs salt
7 whole allspice seeds ((AKA pimento seeds))

Steps:

The first thing you must do if you're using dried kidney beans is to make sure you soak them overnight in a bowl of water. This softens the texture of the beans. I prefer dried beans, but you can use the canned kidney beans instead. Drain the water from the beans and rinse thoroughly with water.
Place your beans in a medium saucepan, add about 3 cups of water and boil for about 1 hr under a medium flame. Your beans should now be tender (test by sticking a fork into one of them).
While your beans are simmering, you can now add your unsweetened coconut milk, and stir for about 5 minutes.
Then you add your chopped garlic, scallions (green onions), thyme, allspice seeds and scotch bonnet pepper.
Add your salt and pepper to the mix
Stir under a medium-high flame for about 5 minutes or so. Then you can add your rice and cook until the rice is cooked and fluffy, which takes about ½ hr to 40 minutes. There you have it, delicious Jamaican rice and peas.

Nutrition Facts : Calories 476 kcal, ServingSize 1 serving

AUTHENTIC JAMAICAN RICE AND PEAS

Authentic Jamaican Rice and Peas image

Make and share this Authentic Jamaican Rice and Peas recipe from Food.com.

Provided by Razzlledazzlle

Categories Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups dried red kidney beans, soaked overnight
2 cups long-grain white rice
1/2 cup unsweetened coconut milk
2 scallions, chopped
2 garlic cloves, crushed
1 teaspoon thyme
salt, black, and hot pepper to taste

Steps:

Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid.
Place the beans and the three cups liquid to the pot along with the reaming ingredients.
When it comes to a boil, add in the rice. Let it boil for 20 minutes and simmer when all the water has dissolved.
Stir it with wooden spoon.

JAMAICAN RICE AND PEAS

Jamaican Rice and Peas image

This island staple is also known as "Jamaican coat of arms." Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement the heat of jerk chicken.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 7

Ingredients

3/4 cup dried red kidney beans, rinsed and drained
2 large garlic cloves, crushed with the flat side of a large knife
1 1/4 cups unsweetened coconut milk
2 1/2 cups long-grain rice
3 scallions, finely chopped
1 1/2 teaspoons finely chopped fresh thyme
Coarse salt and freshly ground pepper

Steps:

Bring beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan. Reduce heat to low. Cover, and cook until beans are tender but not mushy, 1 hour and 50 minutes to 2 hours.
Stir in 2 1/2 cups water, the rice, scallions, thyme, and 1 tablespoon salt; season with pepper. Bring to a boil. Stir once, then reduce heat to low. Cook, covered, without stirring, until all liquid has been absorbed, about 20 minutes. Let stand, covered, 15 minutes. Fluff mixture with a fork, and season with salt and pepper.

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