Delicious Jamaican Rice And Peas

🧂 Ingredients

• 1 cup kidney beans

  soaked overnight or for 6-8 hours
• 3 cups chicken stock

  or water
• 1 medium onion

  diced
• 2 cloves garlic cloves

  sliced into halves each
• 2 sliced spring onions

  scallion
• 2 whole scotch bonnet peppers
• 3 sprigs thyme
• 1 bay leaf
• 5 pimento berries

  allspice
• 1 tsp ginger

  freshly grated
• salt and pepper

  to taste
• 14 oz coconut milk

  1 can [unsweetened full cream]
• 2 cups basmati rice
• 1 tbsp butter

  optional
• 2 tbsp oil

  or butter
• 1¼ cups chicken stock

Instructions

• 1 Sort the kidney beans. Rinse and drain. Then put the beans inside a large bowl,
  cover with enough water to totally submerge the beans, and leave to soak
  overnight – about 6 to 8 hours.
• 2 Drain the peas and put them in a large pot. Add the chicken stock and cook until
  the beans become tender – about 1 hour.
• 3 In a large pot, add the beans and chicken stock or water. Bring to a rapid boil
  for about 15 minutes on high heat, then reduce the heat to medium and leave to
  cook for another 45 minutes or till the beans become tender. (Sometimes, it
  requires an additional 15 to 20 minutes. (Add more liquid if neccessary)
• 4 Add the onion, garlic, spring onion, ginger, scotch bonnet pepper, thyme, bay
  leaf, allspice, ginger, salt, and pepper to the pot of cooked beans. Stir well
  to combine.
• 5 Stir in the rice (rinsed and drained) and coconut milk. Bring to a boil, reduce
  heat, cover, and simmer for 20 to 25 minutes or until rice is tender.
• 6 Remove the habanero peppers, bay leaf, and thyme leftovers. Add the butter (if
  using) and fluff with a fork.
• 7 Serve with Jamaican jerk chicken and plantain.
• 8 Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and
  cook until softened, about 2 to 3 minutes.
• 9 Stir in garlic, scallion, and scotch bonnet peppers (if using), and cook for 1
  minute until fragrant. Add thyme, bay leaf, pimento berries, grated
  ginger, salt, and pepper. 
• 10 Stir in canned beans (rinsed and drained), chicken stock, and coconut milk and
  simmer for 5 minutes.
• 11 Stir in the rice (rinsed and drained), bring to a boil, reduce heat, cover and
  simmer for 20 to 25 minutes or until rice is tender.

Nutrition Info