Jamaican Rice And Peas Recipes

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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 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.

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

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 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

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Top Asked Questions

What are the ingredients in Jamaican rice and peas?
Here is our simple Jamaican rice and peas recipe. INGREDIENTS : 1/4 cup gungo peas. 1 clove of garlic. 1 green pepper. escallion. black pepper. thyme, salt to taste.
What kind of beans do you use for Jamaican rice and peas?
Traditionally, this Jamaican rice and peas recipe uses kidney beans, but as you know, I prefer black-eyed beans so you’ll see them used. Depending on your dietary needs, you can use vegetable stock versus a meat-based stock to keep this recipe vegan or vegetarian.
How to prepare Jamaican rice and peas without coconut milk?
There are some people who don’t like the taste of coconut milk, you can prepare Jamaican rice and peas without coconut milk, you can substitute it for water or vegetable broth. If you don’t mind the flavor of coconut milk but you don’t have any, add a tablespoon of cold-pressed unrefined coconut oil. What To Serve With Rice And Peas?
What is the best way to cook peas and rice?
Wash peas and soak in 2 cups of water. Pour peas and water in a pot with coconut milk, garlic and put to boil. Cook peas until tender adding more water if necessary. When peas are cooked add salt, whole pepper, black pepper, thyme, & escallion. Let season simmer. Wash rice if necessary, then add to pot.

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