Jamaican Style Peas and Rice (Red Beans and Rice)

5.0(15)

I love this recipe! My first time making red beans and rice in 2003 and it was perfect! I've never used the pepper and I also used extra seasonings like garlic powder etc. I use the canned beans because dried beans take so long to cook!! My kids can't wait that long! :-) This is great with a stew or a curry, like chicken or goat. Whenever I bought a stew or a curry from the Jamaican restaurants back home, they automatically came with this rice. If you eat it on it's own, it may seem a bit plain.

by Zuleika L.·published 2006-08-25

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Rice

Servings

6 serving(s)

Total time

2h 15m

prep 15 min

Calories / serving

746 kcal

Ingredients (11)

serves

1 1/2 cups dried red kidney beans
1 garlic clove, crushedgarlic
4 cups waterwater
salt, to tastesalt
2 cups coconut milkcoconut-milk
fresh ground pepper, to tastepepper
1 small onion, minced (optional)onion
1 scallion, choppedscallion
1 sprig fresh thymethyme
1 fresh hot pepperpepper
2 cups uncooked rice

Instructions (5 steps)

01Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours.
02Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper.
03Bring to a boil, remove the hot pepper. Then add the rice and stir.
04Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot as a side dish.

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