One of the highlights of my trip to Jamaica in 2012 was the opportunity to get in the kitchen and do some cooking with some local Jamaican chefs.
One of my favorite Jamaican dishes we ate when I was there was Jamaican Rice and Peas. I think I had it just about every night!
It’s a simple dish, but it’s so good! Easy and cheap to make too! They call it rice and peas but it’s really rice and beans with a few other ingredients.
One of the villa cooks here, Marika Dunn, invited me into the kitchen so I could watch and learn. What fun!
Because we don’t have access to all the ingredients she uses to make hers, I took her recipe and tweaked it a bit so that now all of us can make it at home.
Have you ever had rice and peas? If not, you need to try it! It makes a great side dish with grilled or baked chicken.
Jamaican Rice and Peas
- 2 tablespoons vegetable oil
- ½ cup onion - finely chopped
- 2 cloves garlic - chopped
- 1 can (15 ounces) red kidney beans - drained
- 1 can (14 ounces) unsweetened coconut milk
- 1 ½ cups water
- 2 cups long grain white rice
- 2 sprigs fresh thyme
- ½ scotch bonnet pepper or jalapeño pepper - optional
- Heat oil in a pan with a lid.
- Cook onion in oil for a few minutes until the onion starts to get soft.
- Add garlic and cook another 30 seconds stirring constantly.
- Place water and coconut milk in the pan with beans and thyme.
- Bring to a boil.
- Add rice and stir.
- Reduce heat to medium-low.
- Place scotch bonnet or jalapeño pepper on top of the liquid and cover tightly for 30 minutes or until rice is cooked.
- Remove pepper before serving.
- Fluff rice with a fork.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.