Jamaica • Caribbean • easy • 35 mins
Jamaica Rice and Peas
Description
Rice and Peas is a quintessential Jamaican dish made with rice, kidney beans (or pigeon peas), coconut milk, and a blend of spices. It holds cultural significance as a staple in Jamaican cuisine, often served at family gatherings and celebrations, symbolizing togetherness and heritage.
Ingredients
- 2 cups long-grain rice
- 1 cup canned kidney beans (or pigeon peas), drained and rinsed
- 1 can (13.5 oz) coconut milk
- 2 cups water
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 Scotch bonnet pepper (whole, do not cut)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Rinse the rice under cold water until the water runs clear. Drain and set aside.
- In a large pot, combine the coconut milk, water, kidney beans, green onions, garlic, thyme, salt, and black pepper. Stir well and bring to a boil.
- Add the rinsed rice to the pot and stir to combine.
- Place the whole Scotch bonnet pepper on top of the rice mixture (do not cut it, as this will keep the heat in check).
- Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Once cooked, remove the Scotch bonnet pepper and fluff the rice with a fork before serving.
Nutritional Information
Calories: 250 per serving
Servings: 6
Dietary: gluten-free, vegan, vegetarian
Health Benefits
Rice and Peas is a nutrient-rich dish providing complex carbohydrates from the rice, which are essential for sustained energy. The kidney beans contribute protein and fiber, promoting digestive health and satiety. Coconut milk adds healthy fats and essential minerals, while garlic and thyme offer antioxidant properties that may support immune function. This dish is culturally significant in Jamaica, serving as a comforting staple that aligns with vegan and gluten-free diets, making it accessible for a variety of dietary needs.
Cultural Significance
Rice and Peas is often associated with Sunday dinners in Jamaica, a time for family gatherings and sharing meals. It reflects the island’s agricultural heritage and the influence of African, Indian, and Chinese culinary traditions.
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