jamaican rice and peas (beans) recipe

July 1, 2009

Aside from fried ripe plantains, nothing goes better with Jamaican curry goat than awesomely amazing Jamaican rice and peas (Red Stripe is a given, of course). Not the green things that grow on vines or whatever—-but beans. Don’t ask, I didn’t name it. I just cook and eat it up.

Ingredients:

1.5 cups of rice. I prefer Jasmine.

1 small onion, diced

1 minced clove of garlic

1 15-16 oz. can of rinsed, cooked black beans

1.5 tsp dried thyme

1 whole habanero pepper (optional –not used for heat but for flavor)

1 cup of coconut milk

2 tsp vegetable oil

2 cups of water

Salt to taste

Directions:

Add the oil, onion, and a bit of salt to a medium sized pot over medium heat. Stir occasionally and cook for about 10 minutes.

Um...onions.

Add the garlic and cook for two minutes.

Add the rinsed beans, water, coconut milk, thyme, whole habanero pepper, and about 1 tsp of salt to the pool. Once boiling add the rice, reduce heat to a low simmer, and add the lid.

Boiling pool of Jamaican rice and peas

Total cooking time is about 20 minutes or until the liquid has been absorbed and the rice tender. NOTE: I like to stir everything a couple of times to ensure even cooking, etc.

Before eating remove the habanero pepper, unless super spicy rice is your thing. It’s not mine…