JAMAICAN CHICKEN RICE AND PEAS RECIPE RECIPES

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JAMAICAN RICE AND PEAS RECIPE | FOOD & WINE



Jamaican Rice and Peas Recipe | Food & Wine image

A note to readers: Growing up in a Jamaican family, food was always a focal point. The earlier version of Jamaican Rice and Peas posted here was an inaccurate representation of a dish that is true to my culture and the many people that enjoy it. Culturally relevant recipes should be developed with thoughtful consideration of their origin. Here, I’m proud to share my mom’s recipe for Jamaican rice and peas. Jamaican rice and peas—seasoned with the special trinity of thyme, scallion, and garlic—is a staple dish of the island. Like clockwork, my mom cooked Jamaican rice and peas with a baked chicken every Sunday. Its woodsy flavor is heightened by the addition of whole pimento seeds (aka allspice berries) and its subtle heat comes from the Scotch bonnet pepper. We always had Scotch bonnet peppers in the refrigerator and my mom would cut slivers from them to add to almost everything. When used whole, the pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. The very hot Scotch bonnet pepper can be found in farmers’ markets or Caribbean grocery stores, but a habanero pepper is a good substitute. I like to use dried dark red kidney beans. They are often featured in this dish, but you can also use green pigeon peas (aka gungo peas), which are also commonly used. The coconut milk is infused with the reddish tint of the beans, which gives the rice its signature blush.

Provided by Briana Riddock 

Categories     Rice

Total Time 2 hours 0 minutes

Yield 6 to 8

Number Of Ingredients 13

1 cup dried kidney beans—rinsed, soaked overnight and drained
3 cups water
1 small onion, finely chopped
2 scallions, finely chopped
3 garlic cloves, minced
5 allspice berries
5 thyme sprigs
1 Scotch bonnet pepper
1/2 teaspoon grated fresh ginger
Kosher salt
Black pepper
One 13.5-ounce can unsweetened coconut milk
2 cups long-grain white rice

Steps:

  • In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat. Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 2 teaspoons salt and 1/2 teaspoon pepper. Stir in the coconut milk and bring to a simmer. Cover and simmer over low heat until beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.
  • Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes. Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt. Serve hot.

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

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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