Jamaican Rice and Peas

Jamaican Rice and Peas is the Caribbean version of Dirty Rice, and is made with coconut milk. I LOVE IT! This recipe has been a favorite in my family for more than 20 years. The copy I use is a little slip of paper my mom clipped from a newspaper long ago, and it is well worn. This is one dish I often get requests for from family and friends. Enjoy!

Jamaican Rice & Peas


Jamaican Rice and Peas

Serves 8

1 cup dried kidney beans, picked over and soaked for 8-12 hours
1 quart water or chicken broth
2 cups long grain white rice
1 bunch scallions, sliced
Minced jalapeño, to taste (1-2t, or more if you like it hot!)
3 cloves garlic, peeled and minced
2t dried thyme
1½t salt (less if using broth)
¼t freshly ground black pepper
1 (13.5oz.) can coconut milk*

Drain kidney beans and put in a large pot with 1 quart water or chicken broth. Bring to a boil, reduce heat to a gentle simmer, and cook uncovered until the beans are just tender – about 45 minutes. Set a colander over a bowl or large measuring cup and drain beans, saving the cooking liquid. Immediately rinse beans under cold water to halt their cooking, then return to the original pot. Add rice, scallions, jalapeño, garlic, thyme, salt and pepper. Pour coconut milk into measuring cup with reserved cooking liquid and add enough water to equal 4 cups. Add this liquid to the pot and stir well. Cover pot and cook over medium heat until it begins to simmer, then reduce heat to low and cook for 15 minutes. Turn heat off and let pot sit on warm burner with lid on for another 10-15 minutes. Stir well and add more salt and pepper if necessary before serving.

*Do not use reduced fat coconut milk in this recipe.

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