Jamaican Rice & Peas

One of the most common accompaniments to Jamaican dishes, rice and peas is a very popular side dish in Jamaica and many other Caribbean islands. The recipe was brought to the West Indies by slaves and passed down for generations until it evolved into what it is today. Try this flavor-filled recipe to experience a taste of the Caribbean.

Jamaican Rice & Peas

Course

Side Dish
Prep time

20 Mins
cook time

1 Hour
servings

4
Author

@colleenncaptures

Ingredients

1 cup red kidney beans
2½ cups Lotus Foods Regenerative Organic White Basmati Rice
6 sprigs thyme
1 scallion, cut in half
4-5 whole pimento seeds or allspice
½ yellow onion
½ can coconut milk
1 tsp adobo seasoning
1 tsp garlic powder
1 tsp onion powder
1 scotch bonnet pepper
salt & black pepper, to taste

product used in the recipe

Regenerative Organic White Basmati Rice

1

Rinse kidney beans, cover with water, and let soak overnight.
2

Rinse rice until the water runs clear and set aside.
3

Pour beans into a large pot and cover with water ~2 inches higher than the beans.
4

Add thyme, scallion, pimento seeds, and onion to a cheese cloth, then tie with twine (this will make it easier to remove and discard later).
5

Cook for 30 mins or until beans have softened, then remove cheesecloth and add coconut milk, seasonings, scotch bonnet pepper, and rice.
6

Bring to a boil then turn down heat to a simmer. Cover and let steam for 30 mins until rice is tender and fluffy. Remove scotch bonnet pepper before serving.