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Jamaican Rice & Peas

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Posted on 2007-10-19

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Jamaican Rice & Peas 7853 views
2.75 avg rating
4 votes

Servings: 6 servings

Jamaican Rice & Peas


1 cup dry red kidney beans, washed
1 can (14 oz.) coconut milk
1 green onion, crushed
1 clove garlic, crushed
3 slices hot chili pepper
1 sprig fresh thyme
Freshly ground black pepper, to taste -to taste
2-1/4 cups long-grain rice


In a large bowl, soak beans in water to cover overnight.

In a large saucepan with a tight fitting lid, place beans and coconut milk. Bring to a boil. Lower heat and simmer for 3-1/2 hours, or until beans are tender.

Add green onion, garlic, hot chili pepper slices, thyme and black pepper. Simmer for 5 minutes.

Add rice. Liquid should be about 1-inch above rice - add water if necessary. Cover pan, bring to a boil, then immediately turn heat to low. Cook about 20 minutes, or until liquid is absorbed and rice is tender. Just before serving, stir to distribute rice and beans evenly.

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