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Caribbean Rice and Peas

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
8 servings
Dinner Caribbean Jamaican
Caribbean Rice and Peas
Ingredients
  • 2 cups uncooked jasmine rice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 3 sprigs fresh thyme leaves
  • 1 (28 ounce) can kidney beans, drained
  • 2 cups chicken stock
  • 1 (14 ounce) can coconut milk
  • 1 Scotch bonnet pepper, stemmed
  • 1 tablespoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon cayenne pepper
Instructions
1
Begin by thoroughly washing the rice in a fine mesh sieve to remove any impurities. Next, heat a generous amount of oil in a substantial 5-quart saucepan over a moderate flame. Introduce the minced garlic, chopped green onions, and dried thyme into the saucepan; cook until they have softened and become fragrant, approximately 2 minutes. Add the rice, kidney beans, chicken broth, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper to the saucepan.
2
Stir everything together before placing the saucepan over high heat and bringing it to a rolling boil, uncovered. Once at a boil, gradually decrease the heat to a low setting and cover the saucepan with a lid. Allow it to simmer gently until the rice is tender and all excess liquid has evaporated, roughly 20 minutes.