Jamaican RICE & PEAS

Traditionally, Jamaican rice and peas is a fluffy, flavorful rice side dish that’s served with a meat and other sides to create a meal. Growing up, rice and peas would be prepared each and every Sunday for a special weekly dinner that included elaborate meat dishes and carrot juice. In Jamaican culture, Sunday is a day when the entire family sits together and enjoys dinner, often talking and laughing about everything. I no longer think of this dish as just a “side,” and I find it plenty satisfying on its own or as the star of the plate accompanied by veggies or a small portion of meat Tip: Did you notice that there aren’t any peas in this dish? Jamaicans call beans “peas”—thus the title of this recipe. Kidney beans are the traditional choice, but feel free to use your favorite beans instead. If you don’t have a 4-quart soup pot or Dutch oven, you can use a heavy saucepan.

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% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the olive oil in a 4-quart soup pot or Dutch oven over medium-high heat. Once hot, add the onion, thyme sprig, and allspice and sauté for 3 minutes, or until the onion is translucent. Add the garlic and sauté for another 30 seconds to 1 minute, until the garlic begins to become fragrant.

Step 2

2. Add the rice and coconut milk. The milk should cover the rice by about 1 inch. If not, add water as needed. Stir well. Top with the Scotch bonnet pepper, cover, and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove the pan from the heat.

Step 3

3. Remove and discard the Scotch bonnet pepper and thyme sprig and add the kidney beans, salt, and pepper. Stir until everything is well combined, cover the pot with the lid, and let the heat of the rice heat up the beans for 5 to 10 minutes, then scoop into bowls. Top with sliced scallions and fresh thyme, if desired. Serve immediately.