Jamaican Rice and Peas



Ingredients

  • 1 cup red kidney beans (or gungo peas)
  • 2 cups long grain (Basmati or Jasmine rice)
  • 200ml Kara UHT Coconut Cream
  • 1 yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 2 spring onions, chopped
  • 2 sprigs fresh thyme
  • 1 scotch bonnet pepper
  • 1 teaspoon ground allspice (pimento)
  • 1 teaspoon black pepper powder
  • 3 tablespoons oil (neutral or olive oil)
  • Salt to taste (approx. 2.5 teaspoon)
  • 1000ml water (480ml to cook beans, 520ml to cook the rice)

Method

  1. Rinse the dried beans.
  2. Soak the beans overnight or at least 8 hours till plumped in size.
  3. Drain the soaked beans and transfer to a pressure cooker.
  4. Add 1 teaspoon of salt and 480ml of water (2 cups).
  5. Cook on high pressure until steam escapes, then lower heat and cook for 8 minutes.
  6. Let the pressure cooker cool completely before opening.
  7. Drain the beans, reserving the cooking broth (it should be approximately 1.5 cups).
  8. Rinse the rice a few times. Then soak for 10 minutes and drain it.
  9. Heat the oil in a large pot (suitable for cooking rice).
  10. Add the garlic, onion, spring onion. Sauté till softened and fragrant.
  11. Add the drained rice and fry for a minute to absorb the flavours of the sauteed ingredients.
  12. Add the thyme, cooked beans, the reserved cooking broth and 520ml of water.
  13. Pour in Kara UHT Coconut Cream, stir to incorporate, and bring to a simmer.
  14. Add in ground allspice, black pepper powder, and salt to taste (approx. 1.5 teaspoon).
  15. Add the scotch bonnet pepper on top, without cut or puncture.
  16. Cover and cook on a low simmer for 10-15 minutes, or until liquid is fully absorbed.
  17. Remove from heat, do not open and let it rest for 5 minutes.
  18. Remove the scotch bonnet pepper and thyme.
  19. Fluff up the rice and ready to be served hot.

 

Notes:

  • Though the dish is called Rice and Peas, it is most often made traditionally with kidney beans. Canned beans may be used, which makes it even easier to prepare.
  • You may reduce the bean soaking time to 3 hours by using hot boiled water.
  • If you do not have a pressure cooker to cook the kidney beans, add the soaked beans to a regular pot with a lid, bring to a strong boil, then continue to cook (lid tightly covered on a low simmer for up to an hour till the beans are tender. Note that in this case, you will need to add more water to the pot.
  • You may replace the water with any vegetable broth as per your preference.
  • While cooking the rice, you may replace the salt with vegetable stock cube to impart additional flavor.

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos


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