THE SEASONED SKILLET
Jamaican Rice and Peas is a delicious, flavourful and quintessential Jamaican rice side dish recipe.
Let’s get started!
Made using perfectly cooked rice and red kidney beans infused with flavours from a mix of thyme, escallion, pimento, scotch bonnet and garlic.
01
rinse beans and place in a medium sized bowl. Add fresh water, escallion, garlic, scotch bonnet pepper, ginger and thyme. Cover with plastic wrap or a lid and allow to soak overnight.
02
in a large pot, add water, scotch bonnet, pimento seeds, salt and pour in bean mixture (including the water, which is now infused with flavour). Bring to a boil over moderately high heat, stirring occasionally.
03
when beans tender, stir in coconut milk, and seasoning. Then allow to boil for 5-7 minutes.
04
add rinsed rice, cover and allow to simmer over low heat for about 20-30 mins or until liquid has absorbed; adjust the heat as necessary to maintain a very gentle simmer.
05
remove pot from the heat and let steam for 10 minutes, then discard the thyme sprigs, ginger, escallion, pimento seeds and scotch bonnet.
06
using a fork, fluff the rice and beans. Serve while hot and enjoy!