Rice And Peas | FoodieAtlas

Ingredients

1 cup (200g) dried kidney beans or pigeon peas (soaked overnight or use canned beans)
2 cups (400g) long-grain white rice
1 can (14 oz / 400ml) coconut milk
2 cups (480ml) water or chicken broth
2-3 sprigs fresh thyme
2-3 whole allspice (pimento) berries
1-2 Scotch bonnet peppers (whole, do not cut, adjust to taste)
1 large onion (chopped)
2 cloves garlic (minced)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil

Instructions

Prepare the Beans

If using dried beans, drain and rinse the soaked beans. In a large pot, cover the beans with fresh water and bring to a boil. Reduce heat and simmer for about 1-1.5 hours, or until tender. Drain and set aside. If using canned beans, simply drain and rinse.

Cook the Rice and Peas

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the coconut milk, water or chicken broth, thyme, allspice berries, and Scotch bonnet pepper. Bring to a boil.

Add the drained beans to the pot and stir well.

Stir in the salt and black pepper.

Add the rice and mix well.

Reduce the heat to low, cover the pot with a lid, and simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.

Remove the Scotch bonnet pepper, thyme sprigs, and allspice berries before serving.

Serve

Fluff the rice with a fork and serve hot as a side dish with your favorite Jamaican dishes.