Recipes by Rupa Sethu

Jamaican Rice and Peas

Jamaican food is an interesting blend of spices and ingredients that pull in elements of Indian cuisine as well as the essence of the islands combined with western influences. Here’s a low sodium recipe for the classic Jamaican rice and peas. Incidentally, the recipe does not call for peas at all. Rather, it uses red beans which cooked with coconut milk gives the lovely pink color to the dish. This is best served as a side with some really spicy jerk chicken and a nice cooling summer salad. Enjoy!

A bowl of rice and peas withthe iconic pink hue from the red kidney beans

Ingredients

  • 1 cup dry dark kidney beans, rinsed and soaked overnight (could use canned beans in a pinch but may not get the same color)
  • 3 cloves garlic, minced
  • 1 inch piece fresh ginger, minced
  • 2 green onions, chopped
  • 1 small red onion, finely chopped
  • 1 scotch bonnet pepper (I substituted with 1 jalapeño)
  • 6 fresh thyme sprigs (or 1 tsp dry thyme)
  • 8 allspice berries
  • 1 cup long grain rice, rinsed till water runs clear
  • 1 can unsweetened coconut milk
  • freshly ground black pepper

Method

  • Start by cooking the beans using your preferred method till just cooked. I use my pressure cooker. You can use an Instant pot or just use a heavy stockpot and cook covered on the stove.
  • Add the next 7 ingredients and bring the pot to a low boil.
  • Now add the coconut milk. Let the beans finish cooking with all the aromatics and the coconut milk till tender. This can take about an hour if cooking the beans on the stovetop. There should not be too much liquid in the pot at this point.
  • Now stir in the rice. Add water per the instructions for the rice you are using. Disregard any liquid already in the pot. If you think your beans are swimming in a lot of water, use your judgement and adjust the water for the rice accordingly.
  • Bring to a boil, lower the heat to the lowest setting, cover the pot and let the rice cook till tender and the water is all absorbed.
  • Take the pot off the heat and let sit covered for at least 30 minutes for the flavors to develop.
  • If using fresh thyme sprigs, you can take them out before serving. Same with the allspice berries – you may not like to bit into those!
  • Notice we did not add any salt while cooking so just salt the plate. You will need it.

Jamaican rice and peas is an iconic part of a traditional Jamaican meal and adds some heft to the menu! All you need is a spicy jerk chicken or jerk salmon along with a juicy melon salad on the side. So delicious! Check out Taste of Home for more Jamaican food inspiration!