Jamaican Rice and Peas Recipe

This Jamaican Peas and Rice Recipe is the BEST quintessential Caribbean side with perfectly fluffed rice and delicious red beans with a hint of coconut flavor and spices galore. It is the perfect accompaniment to Jamaican Brown Stew Chicken, Jerk Chicken and plantains.

Ingredients

1 cup dried red kidney beans rinsed and drained

6 ½ cups low-sodium chicken stock

2 cups uncooked parboiled rice, rinsed and drained

¼ cup grated Grace Pure Creamed Coconut

3 fresh thyme sprigs

1 habanero pepper

½ tsp kosher salt

¼ tsp ground allspice

Instructions

Put the beans and 4 cups of the stock in a medium dutch oven or saucepan and soak, covered, overnight.

Bring the beans and stock to a full boil and boil for 15 minutes. Reduce the heat to medium-low and simmer the beans until tender, about 1 hr.

Add the remaining 2 ½ cups sock and bring to a boil. Using a fork, stir in the rice, grated creamed coconut, thyme, habanero, salt and allspice and cover the pot with a tight-fitting lid. Reduce the heat to low and cook until the rice is tender, about 20 minutes. Turn off the heat and let stand, covered, for 5 minutes. Remove the thyme and habanero. Fluff the rice, separate the grains with a fork and serve.

Notes

Soak the beans. They cook more quickly and better when soaked prior to cooking. If you forget, you can use the quick soak method. Bring the water and beans to a full boil for 2 minutes. Remove from the heat, cover with a lid, and let the beans stand for 1 hour. Then continue cooking as directed.

Make sure to discard the habanero and thyme after cooking.

Store leftovers in the fridge for up to four days or in the freezer for up to three months. Reheat leftovers in a saucepan over medium heat.

You must used parboiled rice for this recipe. Other rice grains just won’t work.