Jamaican Rice and Peas

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Rated 4 stars out of 5
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  • Read 14 Reviews
Total Time:
1 hr 55 min
Prep
10 min
Cook
1 hr 45 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 1 1/2 cups dried red kidney beans, soaked overnight and drained
  • 2 cloves garlic, smashed
  • 1/2 cup unsweetened coconut milk
  • 3 green onions, thinly sliced, plus more for garnish
  • 1 Scotch bonnet pepper, chopped
  • 3 sprigs fresh thyme
  • 1 1/2 cups long grain rice
  • Salt and freshly ground pepper

Directions

Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.

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Newest Ratings and Reviews

Read all 14 reviews

  • on June 17, 2013

    Flag

    My girlfriend is Jamaican and she loves this. I add another Scotch Bonnet and a tablespoon of grated ginger, and I usually go a little heavy on the coconut milk (2/3-3/4 cup.

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  • on March 01, 2013

    Flag

    you left out the butter pimento and u never drain the peas you wash and add water to it thats where you get that rich red color from but i would love to taste this dish

    people found this review Helpful.
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  • on January 03, 2013

    Flag

    Nothing special about this recipe. Just kind of blah and bland.

    people found this review Helpful.
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