Recipe for Jamaican Rice and Peas

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"Rice and Peas is a dish that combines red kidney beans with white rice that is then cooked in a liquid full of herbs spices and seasonings along with coconut milk, this dish is very flavorful and complements any protein."

Rice and Peas. Photo courtesy of franksoupbowl.com

Rice and Peas is a dish that is a constant in the Jamaican diet that combines red kidney beans with white rice that is then cooked in a liquid full of herbs spices and seasonings along with coconut milk, this dish is very flavorful and complements any protein. While kidney beans are a source of protein there is usually not enough in a serving of rice and peas to satisfy the protein requirements to be eaten on its own, it, however, adds a little extra protein and fiber. There are variations such as adding gungo peas but those are for very special occasions like Christmas dinner, you will however find rice and red kidney peas available throughout the year. Rice and peas is a vegan dish, if not by design, by necessity, and regularly eaten by almost everybody on the island. 

Here is my recipe, I usually add or remove spices and seasonings as I see fit, the only hard and fast rule is the ratio of rice to peas and of course the amount of water added. 

1/4 pt.       dried red peas

1lb            rice

2 stalks     scallion

                thyme

                pimento

1              scotch bonnet pepper

1 small     onion

4 cloves   garlic

2 tsp        salt

1 tsp        sugar

1/2 tsp   black pepper

1 tsp        garlic powder

1 sachet   coconut milk

1 tbsp.      cooking butter (optional)

1. Wash peas well, and soak overnight or as long as possible to lessen cooking time and remove unwanted substances from the peas like carbohydrates that make you gassy. I usually throw away the water in the morning and then replace it with fresh water and allow it to continue soaking until I am ready to cook in the afternoon. I then use fresh water in the pressure cooker. Allow the water to start boiling, then add some of the garlic, scallion, thyme, pimento, onion black pepper, garlic powder, and salt to the water. 

2. Mix the coconut milk powder with a little water and add it to the pot and then add the lid of the pressure cooker. A friend once told me she blends her seasonings with the coconut milk and then pressures the peas and I have tried it and it really gives a flavorful result, so feel free to try this method as well. Allow peas to pressure for 10-15 minutes and check if the peas are soft. A fork can be used to test the firmness. If you are not using a pressure cooker, just allow the water to boil with the seasoning and peas, and check periodically until it is done, this normally takes 1-1 1/2 hours. 

3. Add remaining seasoning to the pot. Wash rice and add to peas (a little cooking butter may be added at this step for non-vegans/vegetarians). I usually taste the water at this stage and if I am able to taste the salt at all then it is fine, if not then I add some more salt to taste and a little sugar. A whole scotch bonnet pepper is added to the pot to impart flavor, this pepper is very hot and should be added only if the stalk is still present and the pepper is whole. A piece of sweet pepper or ginger can also be added for the same reason. Set the heat on low and allow it to slowly cook. Rice should be tender when all the liquid is absorbed. I am able to tell if the rice is done by the fluffiness of the rice grains, and I usually tip a little more water as needed until my rice looks properly hydrated and done. 

4. Stir with a fork before serving. 

I hope this recipe was useful to you. What are your variations on this recipe?