Jamaican Rice and Peas The Best Recipes

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Jamaican Rice and Peas

"This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes."

Ingredients :

• 2 cups uncooked jasmine rice
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 3 green onions, chopped
• 3 sprigs fresh thyme leaves
• 1 (28 ounce) can kidney beans, drained
• 2 cups chicken stock
• 1 (14 ounce) can coconut milk
• 1 Scotch bonnet pepper, stemmed
• 1 tablespoon salt
• 1 teaspoon brown sugar
• 1 teaspoon ground black pepper
• 1 teaspoon red pepper flakes
• 1/2 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper

Instructions :

Prep : 10M	Cook : 8M	Ready in : 40M

• Rinse rice in a fine strainer.
• Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
• Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

Notes :

• You can also use dried beans by soaking overnight and cooking in salt, pepper, onion, and garlic for 2 hours on low, but for sake of time I use canned or frozen.
• Substitute habanero pepper if you can't find Scotch bonnet.

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