rice-peas

Daily Food

Rice & Peas

This quintessential side goes with any main dish in Jamaican cuisine. Fluffy and moist, it has a savory creaminess that comes from the use of aromatics like garlic and onion, in addition to coconut milk. It's a perfect match for classic Jamaican dishes like curry chicken or oxtail stew.

Ingredients

  • 2 tbsp. neutral or coconut oil
  • 1 tbsp. unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 Scotch bonnet pepper or habanero chile, seeded and finely chopped
  • 2 scallions, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 fresh sprigs thyme
  • 2 bay leaves
  • 1 whole clove
  • 1/4 tsp. ground allspice or 4 whole dried allspice berries
  • 1 (15.5-oz.) can red kidney beans, drained and rinsed
  • 2 c. full-fat coconut milk
  • 1 3/4 c. water or low-sodium vegetable or chicken broth
  • 2 tsp. kosher salt, plus more
  • 1/2 tsp. freshly ground black pepper, plus more
  • 2 c. long-grain white rice, rinsed

Directions

  1. Step 1In a large pot over medium heat, heat oil and butter until butter melts. Reduce heat to medium-low. Cook onion, Scotch bonnet pepper, scallions, garlic, thyme, bay leaves, clove, and allspice, stirring occasionally, until onion is translucent and fragrant, 6 to 8 minutes.
  2. Step 2Add beans to pot and cook, stirring gently to combine, then stir in milk, water, salt, and pepper. Bring to a simmer over high heat. Stir in rice, cover, and simmer until rice is tender and liquid is absorbed, 16 to 20 minutes.
  3. Step 3Fluff rice with a fork. Remove thyme and bay leaves; season with salt and pepper.