How to Make Authentic Jamaican Rice and Peas on the Stove

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk is lower in calories, while water with coconut extract retains flavor.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are higher in fiber, while pinto beans are often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is usually cheaper.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives provide similar flavor, while green onions are often less costly.

Wash the red kidney beans and soak them in water with 4 cloves of garlic.

Prepare 3 lbs of basmati rice and wash it with room temperature water until the water runs clear.

Cut up the coconut and blend it with enough water to cover it, then extract the fresh coconut milk using a squeeze bag.

In a pot on high heat, add the soaked beans and enough water to cover them by an inch.

Once boiling, add cold water to sink the floating beans.

Add 2 cups of coconut milk to the pot along with 1 teaspoon of pimento berry, thyme, oregano leaves, and chopped green onion.

Measure and add 1 teaspoon of salt, then mix and taste, adjusting salt as necessary.

Add 1 teaspoon of brown sugar to prevent sickness after eating the rice and peas.

Cover the pot and cook the peas for 1 hour.

After an hour, check the peas to ensure they are cooked.

Wash the rice again and add it to the pot with the peas, stirring to combine.

Measure the water level in the pot to ensure it's an inch above the rice, adjusting as necessary.

Cover the pot and reduce the heat to steam the rice for 15 to 20 minutes, checking at the 10-minute mark.

After 15 to 20 minutes, check the rice and peas; they should be fully steamed and ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary