Ultimate Guide to Jamaican Rice and Peas: Peas, Coconut, and Rice Breakdown

Soak kidney beans overnight in water.

Wash 1 cup of red peas.

Add 3 cups of water to the peas.

Add a small chopped onion, a few cloves of chopped garlic, and a bit of scallion to the water with the peas.

Grate a couple teaspoons of pimento and add it to the pot.

Add a few cloves and a bay leaf for extra flavor.

Bring the mixture to a boil over medium heat, which will take about 30 minutes to an hour depending on the peas.

Check the water level; if it reduces too much, add more water.

After about 10 minutes of boiling, check the peas and note that they are not yet cooked.

Blend a whole dried coconut with water to make coconut milk, or use canned coconut milk (Grace brand recommended).

After about 35 minutes, check the peas; they should be mostly cooked with about half a cup of liquid remaining.

Add 2 cups of coconut milk to the pot to make up the liquid needed.

Add grated coconut, a green scotch bonnet, fresh thyme, and chopped scallion to the pot.

Taste and season with salt, aiming for slightly saltier than desired for the rice.

Let it boil for another 5 minutes.

Add 2 tablespoons of butter for richness.

Wash 2 cups of plain white rice to remove excess starch until the water runs clear.

Add the washed rice to the pot, ensuring all grains are submerged.

Bring to a boil for 5 minutes, then reduce heat to the lowest setting and do not stir.

After another 5 minutes, check that the water is mostly absorbed.

Cover the pot tightly with cling wrap or foil to trap steam and finish cooking for about 8 minutes.

Remove the scotch bonnet and bay leaf before fluffing the rice.

Equipment Needed

Dietary

Allergens