Jamaican · Members
Jamaican Rice and Peas
Fluffy long-grain rice simmered with red kidney beans, coconut milk, thyme, allspice and a whole Scotch bonnet.
- Creamy coconut-scented rice
- Pantry-friendly side dish
- Classic jerk chicken partner
In Jamaica, the peas in rice and peas are red kidney beans, and the dish is a Sunday dinner essential next to jerk chicken, curry goat or oxtail. Coconut milk makes the rice rich and faintly sweet, while fresh thyme, allspice and a whole Scotch bonnet add perfume without much heat, as long as the pepper stays unbroken. Using canned beans and their liquid gives the rice its signature pinkish tint without an overnight soak. It is one of the most satisfying sides you can make from the pantry.
Instructions
Drain the beans over a large measuring cup to catch the liquid. Add the coconut milk, then enough water to bring the total to 3 1/4 cups.
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