← Back to Search Results
Caribbean, Jamaican
Rice and Peas

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Every Jamaican household, rich or poor, serves this nutritionally complete one-pot meal. It’s the backbone of this island’s cuisine, hence its moniker, “Jamaica Coat of Arms.” Along with fried plantains, it’s a Sunday lunch staple, yet for my money it’s a perfect choice all by itself for any meal any day. This basic recipe has many variations according to personal tradition. I prefer not to use Scotch bonnet pepper, keeping it as a sweet, smooth complement to the robustly spiced dishes.

Yield: Makes 6 servings

Ingredients

  • ½ pound dried red peas (kidney beans) or small red beans (1 cup)
  • 6 to 8 cups coconut milk
  • 1 teaspoon freshly ground black pepper
  • 2 whole scallions, crushed
  • 2 sprigs fresh thyme or 1 1/2 teaspoons dried
  • 2 cups uncooked long-grain white rice
  • 2 teaspoons salt

Directions

1. Wash the beans thoroughly and place them in a medium-size saucepan with the coconut milk, black pepper, scallions and thyme. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 1 to 2 hours, or until the beans are almost tender (adding water as needed to keep the beans covered). Remove the thyme (if using whole sprigs) and scallions. Add the rice and salt. If necessary, add more water so that the liquid is 1 inch above the rice. Bring it to a boil over high heat, then reduce the heat, cover and simmer for 20 minutes. Fluff it with a fork. The grains of rice should easily separate and not be mushy.


© 2006 Lucinda Scala Quinn
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 6 cups of coconut milk.

799kcal (40%)
96mg (10%)
5mg (9%)
3mcg RAE (0%)
1095mg
173mg
18g
1g
7g
79g
0mg (0%)
813mg (34%)
43g (215%)
49g (75%)
13mg (71%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
food-to-live-by Food to Live By
by Myra Goodman
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
martin-yans-china Martin Yan's China
by Martin Yan
living-raw-food Living Raw Food
by Sarma Melngailis
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?