Jamaican Rice And Peas

Jamaican rice and red beans.

Jamaican Rice and Peas (rice and kidney beans) are part of the typical Sunday dinner. But you can have it any day of the week. You can pair it with your favorite meat. There are different ways to make it, but the base is always constant. Some people use natural coconut milk that they extract from the fruit.


1 1/2 cup red kidney bean
One can of coconut milk
Two stalks scallion
One green scotch bonnet pepper 2 tsp. salt
One scotch bonnet pepper
Two cloves garlic
1 tbsp. margarine
One sprig of thyme
2 cups parboiled rice
1 tbsp. sugar
4 cups water


Soak peas overnight in twice as much water as peas to soften peas and reduce cooking time. In a saucepan, put coconut milk, peas, and water to boil for about 30 mins or until peas are tender. Add thyme, scallion, salt, garlic, scotch bonnet, and green pepper to cook for a further 5 mins. Add rice, sugar, and margarine. Reduce heat when the liquid has dried down, cover, and let steam until rice grains are soft and thoroughly cook.

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