How to Make Jamaican Rice and Peas- Jeronimos Kitchen

Place the red beans in the pressure cooker and cook for about 25 minutes until soft.

Add 1.5 cups of coconut milk to the cooked beans.

Smash 1-2 cloves of garlic and add them to the mixture.

Add fresh thyme and scallions to the pot to release their oils.

Add about 1.5 teaspoons of pimento seeds and salt to taste.

Add 1 ripe scotch bonnet pepper and 1 green scotch bonnet pepper to the pot.

Cover the pot and let it cook for about 15 minutes to allow flavors to meld.

Add 1-2 tablespoons of butter to the mixture.

Add 2 cups of long grain rice to the pot and mix well to distribute the beans evenly.

Cover the pot and cook on medium heat, then lower the heat to steam the rice.

After about 5 minutes, use a fork to loosen the rice to prevent clumping.

Continue to cook until the rice is fluffy and shelly, stirring occasionally to keep it loose.

Remove the scallions from the pot before serving.

Equipment Needed

Dietary

Allergens