Jamaican Peas and Rice Recipe #373752
Peas in this recipe refers to beans. This island staple is also known as 'Jamaican coat of arms.' You can add chili to make it spicy if you prefer. No need to soak the kidney beans before cooking in this recipe
by Deantini
2¾ hours | 5 min prep
SERVES 8
- 3/4 cup dried red kidney beans, rinsed and drained
- 2 large garlic cloves, crushed
- 1 1/4 cups unsweetened coconut milk
- 2 1/2 cups long-grain rice
- 3 green onions, finely chopped
- 1 1/2 teaspoons fresh thyme, finely chopped
- coarse salt & freshly ground black pepper
- Bring beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan.
- Reduce heat to low. Cover, and cook until beans are tender but not mushy, 1 hour and 50 minutes to 2 hours.
- Stir in 2 1/2 cups water, the rice, scallions, thyme, and 1 tablespoon salt; season with pepper.
- Bring to a boil. Stir once, then reduce heat to low.
- Cook, covered, without stirring, until all liquid has been absorbed, about 20 minutes.
- Let stand, covered, 15 minutes.
- Fluff mixture with a fork, and season with salt and pepper.
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5 stars