Jamaican Peas And Rice Recipes

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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

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

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

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 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

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

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).

Provided by PalatablePastime

Categories     Long Grain Rice

Time 2h1m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • Rinse and sort beans and place in a stockpot.
  • Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
  • Drain and rinse beans.
  • Bring to a boil with chicken stock, water, and coconut cream.
  • Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
  • Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
  • Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
  • Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
  • Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
  • For Vegetarian use water not the chicken broth or stock.

JAMAICAN STYLE RICE AND PEAS



Jamaican Style Rice and Peas image

Dead easy, tasty rice to go with any Caribbean Dish

Provided by adz1156

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make 500ml of liquid
  • Add liquid, beans, garlic, chopped onion and thyme to large pot and bring to the boil
  • Add rice and boil on High for 2 minutes, reduce heat, cover and simmer for 15-20 minutes until liquid has been absorbed. Fluff with a fork and serve

JAMAICAN RICE AND PEAS



Jamaican Rice and Peas image

Provided by Lezlene Brown

Categories     Blender     Bean     Rice     Side     Vegetarian     Coconut     Hot Pepper     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 to 12 side-dish servings

Number Of Ingredients 10

1 cup dried red kidney beans (6 1/2 ounces)
4 cups water
1 coconut
2 cups boiling-hot water
5 teaspoons kosher salt
2 scallions, trimmed and left whole
2 fresh thyme sprigs
1 whole green Scotch bonnet or habanero chile
5 cups water
4 cups long-grain rice (not converted)

Steps:

  • Simmer kidney beans in 4 cups water in a 5-quart saucepan, covered, until beans are almost tender, about 1 1/4 hours (do not drain).
  • Meanwhile, preheat oven to 400°F.
  • Pierce 2 softest eyes of coconut with a metal skewer or small screwdriver and drain liquid. Bake coconut on middle of oven 15 minutes. With a hammer or back of a heavy cleaver, break shell and remove flesh, levering it out carefully with screwdriver or point of a strong knife. Remove brown membrane with a sharp paring knife or vegetable peeler, then cut coconut into small pieces.
  • Purée coconut with hot water in a blender and transfer to a bowl (use caution when blending hot liquids). Cool purée to lukewarm and pour through a fine-mesh sieve into a bowl, pressing hard on solids. Working over same bowl, squeeze small handfulls of solids to extract as much additional milk as possible. Add water if necessary to total 2 cups liquid.
  • Stir coconut milk into almost-tender beans along with salt, scallions, thyme, and chile, then simmer, covered, 15 minutes.
  • Add 5 cups water and bring to a boil. Stir in rice and return to a boil, then cover. Reduce heat to low and cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork. Discard scallions, thyme, and chile.

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

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.

QUICK JAMAICAN RICE AND PEAS



Quick Jamaican Rice and Peas image

This recipe is from Jamaicans.com. It uses a slow cooker, which I think is great. There is, however, a problem with one of the ingredients. It calls for pigeon peas in coconut milk. I've never seen that here. Although I haven't made this recipe, I think you could use regular canned pigeon peas and replace about 1/2 cup of the water with coconut milk. Perhaps add a little extra coconut milk for the juice that would have been in the peas. Time is just a guesstimate.

Provided by Debbie R.

Categories     Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups Uncle Ben's converted brand rice
3 sprigs thyme
2 garlic cloves
2 scallions
1 tablespoon salt
1 tablespoon pepper
1 (14 1/2 ounce) can pigeon peas (with coconut milk like Ocho Rio brand, red peas ok)
3 1/2 cups water (Or use the required amount for the rice cooker)
1 scotch bonnet pepper (left whole)

Steps:

  • Pour the rice in the rice cooker.
  • Combine the water, green pigeon peas with coconut milk, salt, pepper, thyme, garlic and scallions. Pour over the rice. Rice should be completely covered with water, and at least an inch above it if this recipe is like others I have cooked.
  • Place Scotch bonnet in the pot (Do not cut it up if you don't want a lot of heat.) Turn on the rice cooker. Serve when finished. Don't keep the rice cooker on warm as it will burn the bottom of the rice.

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    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #healthy     #side-dishes     #beans     #rice     #caribbean     #easy     #central-american     #dietary     #low-sodium     #low-in-something     #pasta-rice-and-grains     #long-grain-rice     #4-hours-or-less

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