Jamaican Rice and Peas

When doing research for our recent Jamaican goat curry recipe, what came up most often as an accompaniment was something those from Jamaica call “rice and peas”. (Several commenters suggested this dish too.) Traditionally the “peas” are pigeon peas, often substituted with kidney beans (which is what we are using). The rice is cooked in coconut milk.

Oh my gosh. This is one of those I-can’t-wait-to-make-it-again dishes. Think of it as a Caribbean version of a Cajun red beans and rice. Our version is a little different from the traditional rice and peas in that we sauté onion and garlic to start the recipe, then add a little fresh grated ginger for added zing. Serve it with curry, roasted meats, jerk chicken or all by itself. The rice is especially good with a little lime juice sprinkled on to serve.

Jamaican Rice and Peas Recipe

The chile is cooked whole with the rice and is there just for a bit of flavor. It doesn't make the rice hot at all, as it stays whole and you discard it at the end.

Ingredients

• 2 Tbsp vegetable oil
• 1/2 yellow onion, chopped
• 4 garlic cloves, chopped
• 2 cups long-grain rice
• 1 teaspoon salt
• 1 teaspoon grated fresh ginger
• 1 cup water
• 1 cup chicken stock (or vegetable stock for vegetarian option)
• 2 cups coconut milk
• 1 15-ounce can kidney beans, rinsed and drained
• 2 teaspoons dried thyme
• 1 whole Scotch bonnet chile (can substitute a whole habanero)
• Lime (optional)

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