Jamaican Rice & Peas

Jamaican Rice & Peas
Photo by www.finecooking.com

Ingredients

  • ½-inch piece ginger, unpeeled, crushed with a mallet or the side of a knife
  • 1 scallion, root trimmed
  • 1 tsp. cracked black peppercorns
  • 2 cloves garlic, smashed
  • 1 fresh Scotch bonnet chile or habanero
  • 2 sprigs fresh thyme
  • 5 oz. (¾ cup) dried red kidney beans, picked over and rinsed
  • + 4 more ingredients
    • 10 whole allspice berries
    • 2 cups raw long-grain rice
    • 1-½ tsp. kosher salt
    • 1 can (about 14 oz.) coconut milk

Tie the garlic, ginger, and allspice berries in a small cheescloth pouch. In a 3-qt.ovenproof pot, combine the beans, coconut milk, and 3 cups of water. Bring to a boil, reduce to a simmer, and cook until the beans are soft, 1-1/4 to 2 hours. If necessary, add more water during cooking to keep th...

View full recipe at Fine Cooking

Comments

Variations on Jamaican Rice & Peas

  • Jamaican Rice and Peas
    • 4 cups long-grain rice (not converted)
    • 1 green Scotch bonnet or habanero chile
    • 2 fresh thyme
    • 1 cup dried red kidney beans
    • 5 cups water
    • +4 other ingredients
  • Jamaican Rice and Peas
    • 4 scallions
    • 1 small onion
    • 1.5 tablespoon(s) finely grated fresh ginger
    • 2 cup(s) long grain white rice
    • 0.5 Scotch bonnet or habanero chile
    • +4 other ingredients


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