JAMAICAN-STYLE RICE AND PEAS.

Ingredients

1½ cups dried red kidney beans or 1 can (approx. 400 g)
1 clove garlic
4 cups water (3 cups for canned beans)
Salt to taste
2 strips bacon, chopped
2 cups coconut milk
Freshly ground black pepper
1 scallion
1 sprig fresh thyme
1 whole Scotch Bonnet chili
2 cups uncooked white rice

Instructions

1. Cook the beans

1½ cups dried red kidney beans or 1 can
1 clove garlic
4 cups water (3 cups for canned beans)
Salt

Place beans, garlic, water, and a little salt in a pot. Cook over medium heat for about 1.5 to 2 hours until the beans are tender. Significantly shorten this step for canned beans.

2. Add coconut milk and spices

2 cups coconut milk
Freshly ground black pepper
1 scallion
1 sprig fresh thyme
1 whole Scotch Bonnet chili
2 strips bacon

Add coconut milk, pepper, scallion, thyme, chili, and bacon to the beans. Bring to a quick boil. Leave the chili whole to release only its aroma.

3. Cook the rice

2 cups uncooked white rice

Stir in the rice and bring everything to a boil. Then reduce heat, cover, and simmer for about 20–25 minutes until the liquid is absorbed.

4. Serve

finished rice dish

Serve hot. Remove the chili before serving or leave it in, depending on desired spiciness.

Tip

Do not cut the Scotch Bonnet if only aroma is desired. For more heat, it can be lightly crushed.

Good to know

Rice and peas is one of the most important staple dishes in Jamaican cuisine. The combination of coconut milk, spices, and chili creates the typical flavor and pairs perfectly with jerk chicken and fried plantains.