Really enjoyed this recipe. It's creamy and substantial, and was a great side to fish tacos and jerk chicken for a recent gathering. Everyone enjoyed it.
This had to be the best peas & rice recipe I have ever tried! It wasn't too spicy. I followed instructions exactly except I used Small Red Beans in lieu of Kidney Beans. It was better than any I'd ever had in any Jamaican Restaurant as well.
This spicy side dish, made with ginger, chiles and coconut milk, is great alongside jerk or curry dishes. Peas in Jamaica means beans—in this case, kidney beans.
ingredients
2 tablespoons canola oil
1 small onion, finely chopped
1 1/2 tablespoons finely grated fresh ginger
2 cups long grain white rice, such as jasmine
One 15-ounce can kidney beans, drained and rinsed
1/2 Scotch bonnet or habanero chile, seeded
One 14-ounce can unsweetened coconut milk
1 1/2 cups water
Salt and freshly ground black pepper
4 scallions, thinly sliced
directions
In a large saucepan, heat the oil. Add the onion and ginger and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, until coated with the oil. Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
Remove the rice from the heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in the scallions and season with salt and black pepper. Discard the Scotch bonnet and serve.
MAKE AHEAD The rice and peas can be refrigerated overnight.