Jamaican Rice and Peas

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Despite being called 'peas', this iconic Jamaican dish uses kidney beans (the 'peas' of the Caribbean). Rice is simmered in rich coconut milk with kidney beans, thyme, spring onion and a whole scotch bonnet pepper that infuses flavour without overpowering heat. It is inseparable from jerk chicken and forms the backbone of the Jamaican Sunday meal.

Ingredientes

Sirve 6

• 400 glong grain rice
• 400 mlcoconut milk
• 400 gcanned kidney beans(drained)
• 400 mlwater
• 4 sprigsfresh thyme
• 2spring onions(whole)
• 1scotch bonnet pepper(whole, do not pierce)
• 3 clovesgarlic(crushed)
• 1 tspsal

Instrucciones

1. 1

   Combine liquids

   Bring coconut milk and water to a boil in a heavy pot with the kidney beans, thyme, spring onions, garlic and scotch bonnet.

2. 2

   Add rice

   Rinse rice and add to the pot with salt. Stir once and bring back to a boil.

3. 3

   Simmer

   Reduce heat to very low, cover tightly and cook 20–25 minutes until rice is tender and liquid absorbed.

4. 4

   Rest

   Remove from heat and let stand covered 5 minutes.

5. 5

   Serve

   Remove scotch bonnet (discard whole), thyme sprigs and spring onions. Fluff rice and serve alongside jerk chicken or curried goat.

Variaciones

• •

  Use gungo (pigeon) peas for the traditional Christmas version.

• •

  Add a knob of butter at the end for a richer finish.

• •

  Vegetariano: cambie la proteína por champiñones ostra king asados, tofu ahumado o garbanzos cocidos — ajuste el condimento ligeramente hacia arriba para compensar.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Almacenamiento

Refrigerate for up to 3 days. Reheat with a splash of water to prevent sticking.

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