The Forked SpoonJamaican Rice and Peas Recipe
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Ingredients
Serves 8- 1 large onion (diced)
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon fresh thyme (chopped)
- 2 tablespoon olive oil
- 4 cloves garlic (minced)
- Fresh lime juice (for serving (optional))
- 1 (13.5 ounce) can full-fat coconut milk
- 2 (15 ounce) cans red kidney beans (drained and rinsed)
- 1.75 cups water (or low-sodium chicken stock)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- 2 cups long-grain white rice
- 1 Scotch Bonnet chile ((or Habanero), diced *)
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Steps
- Step 1
Saute the aromatics. Heat the olive oil in a large sauté pot over medium-high heat. Add the onions and cook for 5-6 minutes, or until soft and translucent, stirring often to prevent burning. Reduce heat to medium-low and add the garlic, ginger, fresh thyme, salt, pepper, ground allspice, and Scotch bonnet chile (or habanero). Mix well to combine. Stir continuously for 1-2 minutes.
- Step 2
Add the water and coconut milk. Add the water (or chicken broth) and coconut milk to the pot. Mix to combine and bring just to a boil.
- Step 3
Add the rice. Stir in the rice, reduce heat to low, and cover. Cook the rice until liquid is absorbed and rice is tender, checking every 5 minutes and gently fluffing with a fork as it cooks.
- Step 4
Remove from heat and add the beans. Remove pot from heat and gently stir in the drained and rinsed kidney beans. Cover and allow rice to rest for an additional 5 minutes before serving.
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Saute the aromatics. Heat the olive oil in a large sauté pot over medium-high heat. Add the onions and cook for 5-6 minutes, or until soft and translucent, stirring often to prevent burning. Reduce heat to medium-low and add the garlic, ginger, fresh thyme, salt, pepper, ground allspice, and Scotch bonnet chile (or habanero). Mix well to combine. Stir continuously for 1-2 minutes.
Source: The Forked Spoon
