HOW TO MAKE JAMAICAN RICE AND PEAS RECIPES

Name: Jamaican Rice and Peas
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: caribbean
Ingredients: 1 1/2 cups dried red kidney beans, soaked overnight and drained; 2 cloves garlic, smashed; 1/2 cup unsweetened coconut milk; 3 green onions, thinly sliced, plus more for garnish; 1 Scotch bonnet pepper, chopped; 3 sprigs fresh thyme; 1 1/2 cups long grain rice; Salt and freshly ground pepper

JAMAICAN RICE AND PEAS RECIPE | BOBBY FLAY | FOOD NETWORK

Jamaican Rice and Peas Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories side-dish

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 1 hours 45 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups dried red kidney beans, soaked overnight and drained
2 cloves garlic, smashed
1/2 cup unsweetened coconut milk
3 green onions, thinly sliced, plus more for garnish
1 Scotch bonnet pepper, chopped
3 sprigs fresh thyme
1 1/2 cups long grain rice
Salt and freshly ground pepper

Steps:

Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.

AUTHENTIC JAMAICAN RICE AND PEAS | FROM THE COMFORT OF M…

Authentic Jamaican Rice and Peas | From The Comfort Of M… image

Infused with coconut, Caribbean herbs and spices, this Jamaican classic is close to authentic and makes a flavourful side dish for family dinners. Instant Pot method included!

Provided by Jhanelle Golding

Categories Dinner Side Dish

Total Time 85 minutes

Prep Time 20 minutes

Cook Time 65 minutes

Yield 6

Number Of Ingredients 13

Ingredients

¾ cup dried kidney beans (presoaked (See Notes))
¾ cup unsweetened coconut flakes
1 ½ cup warm water (or one 14oz can of coconut milk instead of water and flakes)
1 tsp mild jerk seasoning
1 tsp all purpose seasoning
3 stalks scallion (chopped)
2 cloves garlic (smashed and peeled)
1 sprig fresh thyme (or 2 tsp dried)
1 tsp whole allspice (manually ground (or ½ tsp pre-ground))
1 whole scotch bonnet pepper (uncut and unbruised (See Notes))
1 ½ tsp salt ((less if using salted canned beans))
½ tsp black pepper
2 cups long grain rice

Steps:

Prepare the dried beans (or skip to the "cooking broth" section if using canned beans):
Make fresh coconut milk (or skip to the next section if using a 14oz can):
Make the cooking broth for the rice:
Wash the rice:
Cook the rice:
INSTANT POT METHOD (using dried beans)

Nutrition Facts : Calories 382 kcal, CarbohydrateContent 68 g, ProteinContent 11 g, FatContent 8 g, SaturatedFatContent 6 g, SodiumContent 602 mg, FiberContent 7 g, SugarContent 2 g, UnsaturatedFatContent 2 g, ServingSize 1 serving

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