Jamaican Coconut Rice and Peas
(or just "Rice and Peas")
from http://www.jamaicatravelandculture.com
Jamaican Coconut Rice and Peas made with kidney beans
Rice and peas is the mainstay of the cuisines of The Bahamas, Jamaica, Trinidad and Tobago, Barbados and many other English-speaking Caribbean islands. In The Bahamas, it is known as peas n' rice, from which the Bahamian folk song "Mamma don't want no Peas n' Rice and Coconut Oil" is named. Rice and peas derived from the Ghanaian rice based dish Waakye, which derived from enslaved West Africans during the Transatlantic slave trade.
Jamaican rice and peas — seasoned with the special trinity of thyme, scallion, and garlic — is a staple dish of the island. The dish is made with rice and any available legume, such as kidney beans (gives the rice a reddish hue), whole pigeon peas (known as gungo peas which are brown in color), or cowpeas (aka black-eyed peas), the combination of grain and a legume forming a complete protein. Gungo peas (thus, “rice and peas”) are the traditional legume and is particularly associated with Christmas. Its woodsy flavor is heightened by the addition of whole pimento seeds and its subtle heat comes from the Scotch bonnet pepper. When used whole, the pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. Thyme, scallions and/or round onions, grated ginger and coconut milk are then added along with the rice and left to simmer until cooked.
Note: The pigeon peas used here are whole. Split pigeon peas or Toor Dal (Cajanus cajan) are often used in Indian cuisine.
Rice and peas, the classic Sunday dish, is usually served with a stewed meat, such as chicken, beef, lamb or pork, or fish, or seafood such as shrimp, crab or king fish. One comment by a Jamaican said her mom made this every Sunday to go with a baked chicken. Also good as a side to Jamaican Jerk Chicken.
Jamaican Coconut Rice and Peas (or just "Rice and Peas")
from http://www.jamaicatravelandculture.com
This recipe does not add allspice, which is in the recipe to the right.
3 cups of rice
1 can of tinned or 1 cup of fresh* red peas (either kidney beans or pigeon peas)
5 cloves of garlic (finely chopped)
1 uncut scotch bonnet pepper (1 habanero pepper is the best substitute, 1 jalapeno pepper can also be used as a substitute)
3 scallions (spring onions may be used as a substitute)
1 tin (or one cup) of coconut milk (not sweetened)
1 teaspoon of salt
1 teaspoon of black pepper
2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)
*Given the instructions in the recipe, "fresh" must mean dried (in other words, not canned or tinned). This recipe is a recipe local to the area it originates from and they may use other terms to describe beans.
If you are using fresh peas then wash these. Pour on three cups of water and leave to soak overnight (there is no need to do this if you are using tinned peas)
Crush the garlic and add to 7 cups of boiling water. If you are using fresh peas add them now and boil for 45 minutes. You can test to see if the peas are cooked by crushing them against the lid of the pot. (If they crush easily, you are ready to move on to the next step) NB - If you are using tinned peas just add them to the pot and move straight on to the next step.
Add your coconut milk, rice, salt, black pepper and thyme to the mix. Crush the scallion (do not chop) and add this. Also add the uncut scotch bonnet pepper, nb - the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavour.
[Check to see how much liquid you have for left for cooking the rice. For 3 cups of rice, you will need between 4 1/2 and 6 cups depending on the rice you use and how soft you like your rice. By the time the rice has cooked, it should have absorbed the liquid.]
The Rice and Peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used). The Rice and Peas is now ready to serve!
Jamaican Rice and Peas
from https://www.foodandwine.com/
This traditional Jamaican Rice and Peas recipe gets a woodsy and fruity flavor from allspice berries, thyme, and Scotch bonnet pepper.
Jamaican rice and peas — seasoned with the special trinity of thyme, scallion, and garlic — is a staple dish of the island. Like clockwork, my mom cooked Jamaican rice and peas with a baked chicken every Sunday. Its woodsy flavor is heightened by the addition of whole pimento seeds (aka allspice berries) and its subtle heat comes from the Scotch bonnet pepper. We always had Scotch bonnet peppers in the refrigerator and my mom would cut slivers from them to add to almost everything. When used whole, the pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. The very hot Scotch bonnet pepper can be found in farmers markets or Caribbean grocery stores, but a habanero pepper is a good substitute.
I like to use dried dark red kidney beans. They are often featured in this dish, but you can also use green pigeon peas (aka gungo peas), which are commonly used as well. The coconut milk is infused with the reddish tint of the beans, which gives the rice its signature blush.
1 cup dried kidney beans, rinsed, soaked overnight, and drained
3 cups water
1 small onion, finely chopped
2 scallions, finely chopped
3 garlic cloves, minced
5 allspice berries
5 thyme sprigs
1 Scotch bonnet pepper
1/2 teaspoon grated fresh ginger
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
1 (13.5-ounce) can unsweetened coconut milk
2 cups long-grain white rice
In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat. Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper.
Stir in the coconut milk and bring to a simmer.
Cover and simmer over low heat until the beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.
Stir in the rice; cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes.
Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries, and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt.
Serve hot.
6 to 8 servings
