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Jamaican rice and peas in a bowl with chillies and kidney beans

Jamaican Rice and Peas

This Jamaican rice and peas recipe combines red kidney beans simmered in rich coconut milk, infused with spices giving you an authentic taste of the Caribbean.
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Total Time 35 minutes
Servings: 2 servings
Course: Main Course, Side Dish
Cuisine: Caribbean, Jamaican
Calories: 250
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 tin of cooked kidney beans with the water
  • 1 cup long grain white rice
  • ½ teaspoon allspice
  • 1 teaspoon thyme
  • 1 tablespoon garlic
  • 1 scotch bonnet cut into half or 1 jalapeno pepper
  • 1 cup coconut cream

Equipment

  • saucepan or pot

Method
 

  1. Wash and drain 1 cup long grain white rice. In a pot on low heat, add the clean rice, 1 tin of kidney beans with the water and heat it up for a few minutes.
  2. Add ½ teaspoon allspice, 1 teaspoon thyme, 1 tablespoon garlic, 1 scotch bonnet cut into half (or 1 jalapeno pepper) and 1 cup coconut cream. Mix well and add salt and pepper. Add more water if required.
  3. Cover with a lid and cook for 20-30 minutes until the rice is cooked.
  4. Serve.

Video

Notes

Goes great with The Chef's recipe for Jamaican Curry Goat