Jamaican Rice and Peas
Coconut rice with red kidney beans, thyme, allspice and a whole chilli, baked until tender and fluffy.
By Cookin' Kitchen
- Total: 1 hour 10 minutes
- Servings: 6 servings
Recipe
Jamaican Rice and Peas
Coconut rice with red kidney beans, thyme, allspice and a whole chilli, baked until tender and fluffy.
Cookin' · https://cookin.club/recipes/jamaican-rice-and-peas
- Prep
- 10 minutes
- Cook
- 45 minutes
- Rest
- 15 minutes
- Total
- 1 hour 10 minutes
- Servings
- 6
Ingredients
For 6 servings
Equipment
- Oven
- Ovenproof pot
- Lid
Instructions
Step 1: Preheat the oven to 200°C/400°F (180°C fan).
Step 2: Melt the butter in a medium or large ovenproof pot over medium-high heat. Add the garlic, onion, thyme, allspice, bay leaves and whole chilli. Cook until the onion is translucent, about 3 minutes.
Step 3: Add the coconut milk, water, beans and salt. When the mixture comes to a simmer, add the rice and stir briefly. As soon as bubbles break the surface, cover the pot and transfer it to the oven.
Step 4: Bake for 40 minutes. Tilt the pot to check that the liquid has been absorbed; some coconut cream will remain on the surface.
Step 5: Leave the covered pot on the counter for 15 minutes. Fluff the rice and serve.
Notes
Swaps and serving
Use canola or vegetable oil instead of butter, or mixed spice instead of allspice. Black beans can replace the kidney beans. Long-grain rice is preferred; basmati, jasmine, medium-grain and short-grain sushi rice also work, though sushi rice will be stickier. Avoid brown rice, risotto rice, paella rice, cauliflower rice and quinoa.
Scotch bonnet is traditional; habanero, a large red cayenne pepper or one bird’s-eye chilli are alternatives. Use full-fat coconut milk for better coconut flavour; low-fat coconut milk also works. Serve as a side with Jamaican or other Caribbean dishes.
Storage
Refrigerate leftovers for up to 2 days or freeze them for up to 3 months.
If you do not have an ovenproof pot, transfer the simmering rice mixture to a baking dish, cover it tightly with foil and bake for 5 minutes longer.
About this recipe
This Jamaican rice and peas combines long-grain rice and red kidney beans with coconut milk, thyme and allspice. A whole chilli brings subtle warmth; leave it out for a milder dish.
The rice starts on the stove and finishes in the oven. Let it rest with the lid on before fluffing so the grains can absorb the coconut cream on the surface.
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