Jamaican Rice and Peas
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MSL Cookbook Vol. 2; The New Classics
- Yield Serves 8
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Ingredients
- 3/4 cup dried red kidney beans, rinsed and drained
- 2 large garlic cloves, crushed with the flat side of a large knife
- 1 1/4 cups unsweetened coconut milk
- 2 1/2 cups long-grain rice
- 3 scallions, finely chopped
- 1 1/2 teaspoons finely chopped fresh thyme
- Coarse salt and freshly ground pepper
Directions
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Bring beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan. Reduce heat to low. Cover, and cook until beans are tender but not mushy, 1 hour and 50 minutes to 2 hours.
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Stir in 2 1/2 cups water, the rice, scallions, thyme, and 1 tablespoon salt; season with pepper. Bring to a boil. Stir once, then reduce heat to low. Cook, covered, without stirring, until all liquid has been absorbed, about 20 minutes. Let stand, covered, 15 minutes. Fluff mixture with a fork, and season with salt and pepper.
This meal came out great! My husband really really enjoyed it! The seasons blended so well and the recipe is very easy! Cant wait to make it again
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I too made a 1/2 recipe and got more than I wanted! This dish is very tasty, but pretty bland. Coconut milk gives the rice a pleasant richness. If fat calories or saturated fats are a concern, use lite coconut milk. You can further reduce calories by also skimming off the small amount of fat from the top of the milk if you don't shake the can before opening. Be sure to serve this dish with a spicy meat and brightly flavored veggie or salad, as CarolWY did.
We enjoyed this recipe with jerk salmon and a cabbage/cilantro/vinegar slaw. I made half the recipe and it made six side servings. I thought the rice was a little underdone when the liquid was all absorbed, so I would reduce the amount of rice compared to liquid next time. It is pale pink in color so serve it with something brightly colored.
My husband absolutely loves this dish. We first had beans