JAMAICAN RICE AND PEAS WITHOUT COCONUT MILK RECIPES
JAMAICAN RICE AND PEAS RECIPE | ALLRECIPES
This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.
Provided by In the Kitchen with Iesha
Categories World Cuisine Latin American Caribbean
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 cups
Number Of Ingredients 15
Steps:
- Rinse rice in a fine strainer.
- Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
- Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.
Nutrition Facts : Calories 391.1 calories, CarbohydrateContent 60.1 g, CholesterolContent 1.5 mg, FatContent 13 g, FiberContent 9.3 g, ProteinContent 10.7 g, SaturatedFatContent 9.6 g, SodiumContent 1385.8 mg, SugarContent 1.1 g
JAMAICAN RICE AND PEAS RECIPE | SIDECHEF
Recipe for making tasty Jamaican style rice and peas or peas and rice, as it's also known as in Jamaica.
Provided by CaribbeanPot
Categories Pescatarian Vegetarian Vegan Comfort Food Budget-Friendly Nut-Free Dairy-Free Shellfish-Free Overnight Spicy Gluten-Free Egg-Free Soy-Free Fish-Free Stove Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free
Total Time 15600S
Yield 4
Number Of Ingredients 12
Steps:
- Remove any debris from the Red Kidney Beans (1/2 cup). Rinse with cool water, drain, and place in a bowl. Add the Water (2 cup) and soak for a couple hours, ideally overnight.
- Chop the Scallion (2), Onion (1), and Garlic (2 clove).
- Pour the beans and water into a deep saucepan and bring to a boil.
- As it comes to a boil, drop in the Scotch Bonnet Pepper (1), scallion, onion, garlic, Salt (1/2 teaspoon), Finely Ground Black Pepper (1/4 teaspoon), Ground Allspice (1/4 teaspoon), and Fresh Thyme (3 sprig). Place the lid on your pot and reduce to a gentle simmer.
- Depending on how long you pre-soak your beans, it should take anywhere from 40 minutes to 1 hour to get tender. They will plump up and the water will take on a lovely reddish color. I soaked my beans for 2 hrs and it took 40 minutes to get tender.
- Wash the Brown Rice (2 cup). You can traditionally wash it or place the rice in a strainer, then allow water to pour over it as you work your fingers through it. This method works like a charm and it so much easier to strain and place in the pot.
- Stir in the rice to the pot of beans. Add the Unsweetened Coconut Milk (1 1/2 cup). Bring back to a boil, then reduce the heat to a gentle simmer, put the lid on the pot and allow to cook. Depending on your rice, it can take between 25 minutes and 40 minutes to fully cook.
- Remember to remove the sprigs from the thyme and don’t forget that scotch bonnet pepper. Enjoy on it's own or serve with your favorite side.
Nutrition Facts : Calories 59 calories, ProteinContent 1.9 g, FatContent 1.8 g, CarbohydrateContent 8.8 g, FiberContent 1.5 g, SugarContent 0.6 g, SodiumContent 80.6 mg, SaturatedFatContent 1.2 g, TransFatContent 0 g, CholesterolContent 0 mg, UnsaturatedFatContent 0.0 g
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JAMAICAN RICE AND PEAS RECIPE - FOOD.COM
The peas in this aren't really peas at all, but red beans. It is customary in the Caribbean to refer to beans as "peas". This recipe uses coconut cream, but the flavor is mild and not overpowering--just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you'd think as well, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall. Great serving ideas for this recipe would include jerk chicken, calalou, conch chowder, beef patties, or curry. For dessert, I have served this with Caribbean Lime Mousse (recipe posted here).
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Reviews 5.0
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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.
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- 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.
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