How To Make Jamaican Rice & Peas | Lesson #10 | Morris Time Cooking

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

red kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are lower in calories, while pinto beans are often cheaper.

Soak red kidney beans overnight to soften them.

Add the soaked beans to a pot with 4 cups of water.

Bring the pot to maximum heat and boil for about 5 minutes.

Add salt to the pot to prevent the liquid from boiling over.

Reduce the heat to medium (6) and cover the pot, cooking for 1 hour while checking the water absorption.

After 50 minutes, add more water if necessary to achieve the desired texture.

Once the beans are tender, roughly chop scallions and add them to the pot along with thyme, coconut cream, and a whole Scotch Bonnet pepper.

Increase the heat to maximum to boil the coconut cream and infuse flavors for 5 minutes.

Wash the long-grain rice in room temperature water until the water runs clear, then drain.

Reduce the heat to medium (5) and add the rice to the pot, ensuring the liquid is 1.5 inches above the rice.

Cover the pot and set a timer for 10 minutes to cook the rice.

After 10 minutes, check the rice; it should have absorbed some liquid but still have a little remaining.

Lower the heat to low (3) and steam the rice for an additional 10 minutes.

After 10 minutes, check that all the liquid has been absorbed and remove the Scotch Bonnet pepper.

Flip the rice to mix any hard grains from the bottom to the top.

Cover the pot with aluminum foil or plastic wrap and steam for 15 more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary