Rice and peas: A classic Jamaican side dish that's simple yet so flavourful

Rice and peas is an all-time classic side dish, and one of the most popular foods in Jamaican cuisine — and it’s easy to see why. It’s packed with flavour, pairs well with just about anything and is very straightforward to make. This version uses fresh coconut milk for an extra-rich taste, but the canned kind will work great too. 

Ingredients

• 1 cup dried red kidney beans, soaked
• 2 cloves garlic, peeled
• 1 small coconut or 2 cups canned coconut milk
• 4 sprigs thyme
• ½ bunch scallions
• 1 Scotch bonnet pepper
• 6 allspice berries
• 3 cups white rice, washed and rinsed
• 2 tsp all-purpose seasoning
• 1 tbsp salt
• 1 tbsp black pepper

Preparation

Place the kidney beans, garlic and 4 cups of water in a medium-sized pot or Dutch oven and bring to a rolling boil. Reduce the heat to low and simmer until the beans are tender, about 20 minutes.

Meanwhile, if working with fresh coconut, use a hammer to carefully pound a hole in the fruit and drain out as much liquid as possible. Then, crack open the coconut, peel off the outer layer of skin and cut the flesh into small pieces. Add the coconut to a blender with ½ cup cold water and blend until liquified. Pour the mixture through a fine-mesh sieve to remove any solids. 

Add the fresh or canned coconut milk, thyme, scallions, Scotch bonnet pepper and allspice to the pot, and simmer for 10 minutes.

Add the rice, all-purpose seasoning, salt and pepper, and stir to incorporate. Turn the heat to low, cover the pot with a lid and let cook for 20 to 25 minutes. 

Remove the pot from heat and let sit for 10 minutes. Uncover and gently fluff the rice with a fork. Serve immediately.

Serves 6

Produced in collaboration with CBC Creator Network.