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. More Caribbean Recipes

Bradford Thompson
June 2008

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© John Kernick

Recipe Summary

active:
15 mins
total:
40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.