Jamaican rice and peas is a staple in any Jamaican household. My mom often made it every Sunday with curry chicken, oxtail, curry goat, escovitch fish or some other kind of meat. But I have to admit, Jamaican rice and peas wasn’t my favorite dish growing up. I didn’t like peas, so I’d pick out every single one.
However, I’ve grown to love and appreciate this Jamaican dish over the years, and enjoy cooking it for my family every now than then. My husband enjoys it, but I can’t say the same for our children. Honestly, they’ve had Jamaican rice and peas. But if given the choice, they’ll both take pasta over rice any day of the week. Despite their preference, I know that one day they’ll appreciate it and may also make it for their families.
When it comes to making Jamaican rice and peas, recipes may vary a bit. My mom has passed down her recipe, but I’ve since made some minor adjustments for health reasons. Even though there are substitutions, this healthy Jamaican rice and peas recipe is just as flavorful.
Jamaican Rice and Peas Recipe
Ingredients
6 cups of fat free low sodium chicken broth or water
1/2 cup of dried red kidney beans
1 scotch bonnet pepper
4 sprigs of thyme
2 stalks scallion sliced
2 diced garlic cloves
1/2 cup pure cream coconut
2 cups of brown rice
Directions
Most rice and peas recipes call for water. However, I love using chicken broth instead. It gives it that extra kick, in addition to all the other seasonings. If you decide to use chicken broth, be sure to check the label for sodium content. I usually opt for low sodium. If you use water, be sure to add salt to taste.
Keep in mind that using dry red kidney beans will take about an hour or more to cook. I like to soak the peas in the chicken broth in the morning or early afternoon before I begin cooking late afternoon. This allows it to become tender faster and also adds flavor. I also throw in thyme, scotch bonnet pepper.
Once you’re ready to begin making rice and peas, bring peas to a boil and then turn stove down to low or medium heat. Add in garlic and scallion. Be sure to stir occasionally and make sure there’s enough liquid to cover the peas. Once the peas is almost tender, you’re ready to add in the rice and coconut. Please note: if using white rice, make sure peas is fully tender before adding rice.
You should have about 4 1/3 cup of liquid to 2 cups of brown rice. Keep in mind that brown rice takes longer to cook than white rice that’s why more liquid is needed.
First stir in pure cream coconut and allow it to fully melt. Then add in brown rice. It should take another 30-40 minutes to cook.
Getting the perfect Jamaican rice and peas has a lot to do with timing. If you’re not careful, you can end up with hard peas and mushy rice. So keep a close eye on the stove and feel free to measure out the liquid and rice to get the right consistency. Also, feel free to serve with your favorite veggies, side dishes and protein.
This recipe should serve 4-6 people and may take about 1 hour and 45 minutes to prepare and cook.
What’s your favorite Jamaican dish?