Jamaican Rice & Peas

User Avatar
Member since 2006
No Video

Serves 6 | Prep Time 15 | Cook Time 40

Why I Love This Recipe

(Food & Wine June 2008)

Ingredients You'll Need

2 TBS canola oil
1 small onion, finely chopped
1 1/2 TBS finely grated fresh ginger
2 cups long grain whit rice, such as jasmine
1 (15oz) can kidney beans, drained and rinsed
1/2 scotch bonnet or habanero chile, seeded
1 (14oz) can unsweetened coconut milk
1 1/2 cups water
salt and freshly ground black peper
4 scallions, thinly sliced


In large saucepan, heat oil

Add onion and ginger,

Cook over moderate heat, stirring, until softened (about 5 minutes)

Add the rice and cook, stirring, until coated with the oil.

Stir in the kidney beans and Scotch bonnet.

Stir in the coconut mil and water.

Season with salt and pepper.

Bring to boil.

Cover and cook over low heat until the rice is tender and the liquid is absorbed (about 18 minutes(.

Remove the rice from the heat.

Let stand, covered, for 5 minutes.

Fluff with a fork

Stir in the scallions.

Season with the salt and black pepper.

Discard the scotch bonnet.

Questions, Comments & Reviews

More Great Recipes: Rice | Side Dish
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Oreo Balls
Oreo Balls
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart