Jamaican Rice and Peas
Jamaican Rice and Peas
Ingredients:
- 1 cup dried kidney beans
- 2 cups coconut milk
- 2 cups water
- 2 cups long-grain rice (preferably jasmine or basmati)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1 scotch bonnet pepper or habanero pepper, whole (optional)
- Salt to taste
- Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Rinse the dried kidney beans under cold water and soak them overnight in a large bowl with enough water to cover them by at least 2 inches. Alternatively, you can use the quick soak method by boiling the beans for 2 minutes, then letting them soak for 1 hour off the heat.
2. Drain the soaked kidney beans and transfer them to a large pot.
3. Add the coconut milk, water, chopped onion, minced garlic, dried thyme, and ground allspice to the pot with the kidney beans.
4. If using, add the whole scotch bonnet pepper or habanero pepper to the pot. Be careful not to burst or break the pepper, as it will make the dish very spicy. You can pierce it with a fork to release some heat without breaking it.
5. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer, covered, for 45 minutes to 1 hour, or until the beans are tender.
6. Once the beans are tender, add the rice to the pot and stir well to combine.
7. Cover the pot again and let the rice and peas cook for an additional 15-20 minutes, or until the rice is cooked through and fluffy.
8. Remove the scotch bonnet pepper or habanero pepper before serving. Taste the rice and peas and adjust the seasoning with salt if needed.
9. Serve the Jamaican rice and peas hot, garnished with chopped fresh parsley or cilantro if desired.
Enjoy this classic Jamaican dish as a flavorful side to your favorite Caribbean-inspired meals!
Comments
Post a Comment