Rice and Peas (Coconut Rice and Red Beans): A Taste of Jamaica

'Rice and peas' is a Jamaican staple. This classic comfort food consisting of flavourful coconut rice cooked with red kidney beans (called 'peas' in the Caribbean) and spices is a healthy, fiber-and-protein-rich side dish or complete meal by itself. There's something so tasty and 'moreish' about this dish, it's easy to see why it's so popular. (Skip to recipe.)

It's time again for the Eat the World recipe challenge. This month we travel to sunny Jamaica. Oooooh, how I wish I was there right now, walking along those miles of stunning beaches, watching the sun set over the ocean while reggae music provides a heartbeat in the night, bouncing along in a van exploring high mountain roads through jungled areas, and feasting on fresh tropical fruits, zesty jerk chicken, and comforting rice and peas.

Memories of Jamaica are warm and bright in my heart. We had a fantastic family trip there to celebrate my mom's 80th birthday three years ago. It was a glorious time spent with a large group of our extended family in this tropical island paradise. We laughed together, went on outings together, lazed on the beach, chatted, explored, played games, and enjoyed large boisterous meals together. It truly was a precious time.

The food at our resort was spectacular - a stunning variety of international dishes that boggled the senses, but always a large selection of amazingly delicious local island cuisine. Curry goat, saltfish and ackee, festival and other types of fritters, callaloo, oxtail, seafood dishes, curries, soups . . . . and of course, any kind of jerk dishes (chicken, pork, fish); these were all so flavourful, and always accompanied by an offering of rice and peas. The unassuming look of this dish belies the rich, complex flavour and satisfying feel of eating it. I could happily make a meal of Jamaican Rice and Peas all by itself.

Combining beans and rice provides a complete protein to the diet, so this simple dish has had significant dietary merit for Jamaicans (and many other Caribbean, Latin, Asian, and African cultures where versions of it are popular) for centuries. The fiber, protein, and nutrients in this classic pairing have historically been a key source of nutrition and satiation and an economical staple for Jamaican families, and rice and peas continues to be a beloved part of their cuisine today.

How to Make Jamaican Rice and Peas?

In Jamaica, all kinds of beans are referred to as 'peas', with the most popular beans used to make rice and peas being red kidney beans or gungo peas/pigeon peas. This simple combination is a little more complex than it sounds. The Jamaican holy trinity of garlic, thyme, and allspice add layers of nuanced flavours, and coconut milk and onions add a sweet richness to this satisfying dish. A Scotch bonnet pepper is often added whole to the dish while cooking, to release its sweet flavour but not its searing heat.

You can soak and cook your own red kidney beans or use canned ones. After preparing the beans, (opening the can and draining them if using canned ones) you sauté a bit of chopped onion and some minced garlic. Then add in the beans, rice, coconut milk, water, and seasonings. You can throw in a whole scotch bonnet pepper (or habanero) to add its fruity flavour - but be careful about actually eating it. It's HOT!

Then simmer the whole thing til tender and fragrant.

Jamaican rice and peas is the traditional pairing with the island's jerk chicken, but it's also a great side dish to grilled meats, stews, curries, or any richly flavoured meat dishes. Or serve rice and peas as the main attraction, with a fried egg on top or a fresh salad on the side - a light and filling meal.

* * * * *

Kitchen Frau Notes: To cook kidney beans for this recipe, soak 1 cup of kidney beans, with water to cover them by 2 inches, overnight. Rinse and drain. Put the kidney beans in a pot and cover with water by 1 inch. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 45 minutes to an hour, until the beans are tender when pressed between your fingers or mashed with a fork. If you have time, let the beans cool in their cooking water - this reduces split skins - then drain. If not, just drain and use in the recipe.

Jamaican Rice and Peas (Coconut Rice and Red Beans)

• 1 can (19oz/540ml) red kidney beans or 2 cups cooked kidney beans (see Note above) or Jamaican gungo peas/pigeon peas
• 2 cups (375gms) long grain white rice
• 1 tablespoon coconut oil or vegetable oil
• 3 scallions/green onions (or ½ small white onion, finely chopped)
• 4 garlic cloves, minced
• 1 teaspoon grated fresh ginger (optional)
• 1 can (14oz/400ml) coconut milk
• 1½ cups (360ml) water
• 1 large fresh thyme sprig (or 1 teaspoon dried thyme)
• 1 bay leaf
• ½ teaspoon ground allspice
• ¼ teaspoon black pepper
• 1 scotch bonnet pepper (or habanero pepper), or an extra ¼ teaspoon black pepper
• 1 teaspoon fine sea salt

If using dried beans, soak 1 cup red kidney beans overnight, then drain them, cover with fresh water, and cook until tender (45 to 60 minutes). Drain and set aside.

If using canned beans, drain, rinse, and leave the beans sitting in the colander or sieve to drain.

Rinse the rice in a sieve under running water until the water runs clear. Agitate it with your hands while rinsing to remove as much of the starch as possible. Leave the rice draining in the sieve, along with the beans, while you start the recipe.

Heat the oil in a large pot with a tight-fitting lid (you need space to add the rice and beans later). Cook the onions, garlic, and ginger, stirring often, for 3 to 4 minutes, until soft.

Add the coconut milk, water, thyme, bay leaf, allspice, and pepper. Dump in the drained kidney beans and rice, and stir to combine everything.

Pierce the scotch bonnet (or habanero) pepper once with the tip of a sharp knife, and add the pepper (whole) to the pot.

Bring the rice and beans to a boil, stir to remove any rice stuck to the bottom of the pot, then reduce the heat to low, cover the pot, and leave it to simmer for 30 minutes without lifting the lid. Remove the pot from the stove, and again without lifting the lid, leave it to sit and steam, for another 10 minutes. This will finish cooking the rice and absorb all the water.

Sprinkle the salt over the top of the rice and fluff it up with a fork, turning it gently to spread the salt throughout. Remove and discard the scotch bonnet pepper, the thyme sprig (if using) and the bay leaf as you spot them.

If anyone wants to add some heat to their rice and beans, they could mince off a tiny sliver of the scotch bonnet, but be careful - it is extremely HOT!

Serves 6 to 8.

Guten Appetit!

 

Check out all the wonderful Jamaican dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Pumpkin Rice
Culinary Adventures with Camilla: Jamaican Stew Peas
Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup
Palatable Pastime: Jamaican Jerk Chicken Burger
Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seasonings
CulturEatz: Jamaican Ginger Beer Recipe
A Day in the Life on the Farm: Banana Fritters
Sugarlovespices: Jamaican Beef Patties
Making Miracles: Jamaican Chicken Stew
Kitchen Frau: Rice and Peas (Coconut Rice and Red Beans)

 

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