Jamaican Rice and Peas or Beans is the perfect paring for Jerk Chicken, or just as a side dish for many other meats to make up a meal. Since the combination of Rice & Beans creates a whole protein dish, It's even good all by itself with Jerk Ketchup drizzled over top. Maybe with a side of Johnny Cakes too.There are many versions of this dish, with all kinds of seasonings added. Everything can be adjusted to taste and even additional ingredients added in. This recipe covers the more traditional way with the common Island ingredients. There is also another version I call Toasted Jamaican Rice & Peas or Beans made with the same ingredients, but the technique is different.
Servings: 6 portions
Equipment
- 1 Pot with lid
- 2 Bowls
Ingredients
- 2 C Long Grain White Rice - American, Jasmine or Basmati, washed and strained if not toasting it
- 400 ml Coconut Milk - or just shy of 2 cups
- 1 C Bean Brine - from boiling the beans
- 1/4 C Coconut Fat - See notes
- 3-5 Stalks Green Onions - washed and chopped, or crushed or left whole
- 3 Cloves Garlic - minced or left whole
- 1 Whole Scotch Bonnet - or Habanero Pepper. washed left whole or for spicy pierced with a fork
- 2 tsp Sea Salt
- 1 tsp Ground Allspice & Thyme - each, ground or 8-13+ Allspice Berries & 1 Tbl Dried Thyme/ 3-5 sprigs of Fresh Thyme
- 1 tsp Black Pepper
- 1/4 tsp Ground Bay Leaves - or 2 Bay Leaves
Bean Brine
- 4 C Water
- 1 C Dried Kidney Beans - or Pigeon/Gungo Beans
- 1/2 Tbl Sea Salt
Instructions
- Add dried Kidney Beans or Pigeon Peas into a pot with 4 Cups of Water & 1/2 Tbl Sea Salt and leave to rest overnight. Either strain and rinse the beans off to place back into the pot with another 4 Cups of water only. Or transfer the Beans directly to the stove to cook in the same water and salt you used to soak the Beans.
- Place the pot of beans on the burner over max heat. Bring to a boil over max heat and hard-boil for 10 minutes. Drop the heat just below med, cover, and simmer for 30 minutes, or until the beans are softened to your liking. Mix every once in a while. Check at 30 minutes, and simmer longer if needed. The beans should be soft and creamy with no breaking of the skin and well seasoned.
- At the same time, wash the Rice until the water runs clear and strain until ready to add to the pot. When the beans are ready, strain and reserve the Bean Water. Add the Beans back into the Pot along with 1 Cup of reserved Bean Water and the remaining ingredients, except the Rice, and bring to a boil over max heat.
- Add the washed and dried Rice and mix. Bring to a boil, cover and reduce the heat to medium low, closer to low, for 20 minutes. Optionally closer to medium for Bun Bun (Crispy bits of rice at the bottom of the pot). After 20 minutes, shut the heat off but leave the pot on the burner still covered for an additional 10 minutes. Remove the large food items. Adjust the seasoning if needed while fluffing the Rice before serving.
Notes
Jamaican Rice & Peas Fat: The ideal fat to use, especially with Jerk Chicken, is rendered Chicken Fat or Coconut Fat as an all around fat or used to top up the rendered fat to get about 1/4 C worth. Outside this Lard or Butter can be used. However, don't use butter if you plan on toasting the rice, as the butter will burn up. Ghee can be used as an alternative to butter.
Jerk Marinade: If making Jerk Chicken, then 1-2 Tbl of the Jerk Marinade can be reserved and used in the Jamaican Rice & Peas to add flavor and heat.
Heat: Despite the Scotch Bonnet Pepper and the amount of Black Pepper added, this recipe doesn't really have too much heat. If more heat is desired, then you can pierce the scotch bonnet pepper with a fork, before adding it to the pot. This will add more heat, creating a dish that is pleasantly spicy, enough to make your nose sniffle.
Toasted Rice & Peas
- Soak the beans overnight in a bean brine and simmer them until soft. Strain out and reserve 1 Cup of the Bean Water.
- Heat a pan over medium heat with a high smoke point Fat and add the rice to toast for 5–7 minutes.
- Add the softened strained beans to toast for about 3–5 minutes.
- Add the Liquids and remaining ingredients to mix and bring to a Boil.
- Cover and reduce the heat to medium low, closer to low, for 20 minutes.
- Shut the heat off, but leave the Rice while still covered on the burner for 10 minutes.
- Uncover, taste and adjust while fluffing the rice before serving.