Jamaican Rice and Peas | Jerk Rice | Spicy Rice | How To Make Jamaican Rice and Peas

Add 400 milliliters of water and 400 milliliters of coconut milk to a suitable sized saucepan and bring to a gentle simmer.

Whisk in 20 grams of Jamaican jerk seasoning and add 2 chopped spring onions (scallions).

Stir in 280 grams of washed and drained long grain rice, ensuring it doesn't stick.

Cover the pan and cook for 10 minutes on low heat, stirring occasionally to prevent sticking.

After 10 minutes, add in 400 grams of rinsed and drained red kidney beans and stir.

Leave the lid off and cook for an additional 5 minutes, stirring every minute or two to ensure it doesn't stick and to reduce excess fluid.

Check that there is no liquid left and taste the rice to ensure it is firm but cooked.

Equipment Needed

Dietary

Allergens