May 20, 2015
Easy Jamaican-style Rice & “Peas”
Jamaicans call this dish “rice and peas” but they’re not peas like we know them. They’re red beans or kidney beans. Traditionally, rice and peas was always cooked on a Sunday but today it is eaten on any day of the week and has become one of Jamaica’s signature dishes.
- 1 cup brown rice (I used basmati for extra flavor) + 2 cups fresh water
- 1½ cups cooked, salt-free kidney beans (equivalent to 1 can)
- ½ cup water (if using canned beans, use the bean juice instead)
- ¼ cup unsweetened, shredded coconut (or ¼ cup coconut milk)
- 1 large clove garlic, crushed
- ½ cup finely chopped, sweet onion
- ½ tsp dried thyme (or 1 tsp fresh, chopped)
- ½ tsp ground black pepper
- 1 Scotch Bonnet pepper (Scotch Bonnet peppers are VERY hot! If you can’t find them in your market or if you prefer a milder heat, you can use any pepper variety. I used a Thai chili pepper since I did not have a scotch bonnet on hand.)
- Cook the rice, as you normally would. Set aside.
- Place the remaining ingredients in a sauté pan and cook on low for about 20 minutes. Add more water if things start to get too dry and sticky.
- Toss the bean mixture with the cooked rice.
- Top with some freshly sliced green onion.
|extra yummy with some avocado!|