Jamaican Rice and Peas

Jamaican Rice and Peas
Jamaican Rice and Peas
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).
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 8
contains white meat tree nut free nut free gluten free contains red meat shellfish free contains dairy
  • 1/2 teaspoon ground allspice
  • 1 teaspoon black pepper
  • 1 quart water
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon brown sugar
  • 2 cloves
  • 1/2 cup coconut cream
  • 1/2 cup white onion chopped
  • 2 teaspoons fresh thyme leaves
  • 2 scallions finely chopped
  • 8 ounces small dried red beans or 8 ounces red kidney b
  • 16 ounces chicken broth or 16 ounces chicken stock or
  • 1 scotch bonnet pepper (left whole)
  • 2 1/4 cups uncooked long grain rice
  • Carbohydrate 53.9826454175528 g
  • Cholesterol 0 mg
  • Fat 5.65398437502874 g
  • Fiber 1.51839997864947 g
  • Protein 5.25397687531396 g
  • Saturated Fat 4.73668962501207 g
  • Serving Size 1 1 serving(s) (299g)
  • Sodium 236.701570827959 mg
  • Sugar 52.4642454389034 g
  • Trans Fat 0.383985000008047 g
  • Calories 290 calories

{ "@type": "ItemList", "itemListElement": [ "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." ] }

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