Quick Jamaican Rice & Peas
Submitted by sammd
Quick Jamaican rice and peas with canned coconut milk and red kidney beans. Warm Caribbean spices and herbs create authentic flavor in half the time.
YIELD
4 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsThis streamlined version brings Jamaican rice and peas to your table without the hours of work, using canned coconut milk and starting with dry red kidney beans for authentic texture.
The beans simmer in coconut milk until tender (1-2 hours), then get seasoned with fresh thyme, crushed garlic, chopped scallions, and optional hot peppers for those who like heat.
Rice joins the party and cooks in that fragrant coconut-bean broth until fluffy and separate, with the liquid disappearing completely as it absorbs all that island flavor.
Stir before serving to distribute the ruby-red beans throughout the snowy rice for that classic look.
Pro Tips
- Use good quality canned coconut milk (full-fat, not lite) for the creamiest results
- Don’t lift the lid while the rice cooks or you’ll release the steam needed for fluffy grains
- If using canned beans instead of dry, skip to adding the rice and reduce cooking time to 15-20 minutes
Ingredients
Directions
In a medium saucepan with a tight-fitting lid, place the washed beans.
Add the coconut milk and bring to boil.
Reduce the heat. Cook until the beans are tender, 1 to 2 hours.
Add the thyme, garlic, green onion, and salt.
Add the hot pepper if desired.
Simmer for a few minutes. Add the rice.
The liquid should come up to 1-inch above the rice.
Add water if needed.
Cover the pot.
Bring to a boil again. Reduce the heat to low.
Cook for 15 minutes (for regular rice) to 20 minutes (for parboiled).
It should not be necessary to add more water, but if to much liquid boils away, replace it with boiling water.
The rice is ready when the liquid disappears and the grains of rice are separate.
Stir just before serving to evenly distribute the red kidney beans.
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