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Jamaican Rice and Peas Recipe

Ingredients for people

    *For the spherification
  • Jasmine rice : 300 g
  • Garlic clove(s) : 3 whole
  • Kidney bean(s) : 250 g
  • Chicken stock : 300 ml
  • Fine salt : 2 pinch(es)
  • Freshly ground black pepper : 1 Turn
  • Allspice : 8 g
  • Unsweetened coconut milk : 350 ml
  • 1

    Drain and rinse the beans. Wash the rice until the water runs clear and drain. Peel and finely dice the garlic.
    Bring to a boil the chicken stock and coconut cream.
    Add the rice and garlic, allspice and season with salt and pepper.
    Once it's boiling again add the kidney beans, mix it well and then reduce the heat, cover with a lid and simmer for 15-25 minutes or until rice is tender.
    If the rice is a bit undercooked add some more stock (50ml) and cook for more 3-5 minutes. Finally take off the heat and leave covered with the lid for couple more minutes before serving.

Chef's tip

«You can add some thyme to have some more flavours. If You would like to make it very spice add a whole scotch bonnet chilli to cook with and at the end remove it carefully. »

The peas are not really peas at all, but red beans. It is customary in the Caribbean to refer to beans as peas.It is cooked with coconut cream and chicken stock or water, seasoned many different ways.

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(2 votes)

  • Preparation  5mins
  • Cooking time  25mins
  • Rest time  5mins