Rice and peas is a traditional Jamaican side dish. But don’t let the name fool you, there are no peas in this dish! The “peas” are beans! I like to use red kidney beans. Just as a reminder I prefer to use Uncle Ben’s brand brown rice in any dish that calls for rice.
Serves 6.
Here’s what you’ll need:
- 1 1/2 cups brown rice (I prefer brown rice, but you can use any type of rice you like)
- 1 cup onion, chopped
- 1 can red kidney beans drained (14-15oz can)
- 1 scallion, chopped
- 3 garlic cloves, minced
- 1 Tablespoon dried thyme
- 1 can coconut milk
- 2 cups chicken stock
- 2 Scotch bonnet peppers (substitute habanero or jalapeño peppers if Scotch bonnet peppers are unavailable)
- 2 Tablespoons extra virgin olive oil
- Salt and pepper to taste
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Place olive oil in a dutch oven over medium-high heat.
Add onions and sauté until translucent.
Next, add garlic and rice to pot stirring constantly to coat grains of rice in oil.
Once rice is coated, add beans, coconut milk, stock, thyme, peppers to rice mixture and stir.
Increase heat and bring to a boil.
Once pot begins to boil, cover and reduce heat to low and simmer until liquid is absorbed; 20-25 minutes.
Remove from heat.
Stir in scallions and allow to rest covered for about 5 to 10 minutes longer.
Fluff rice with a fork and serve.
As always, I hope you enjoy.
