Those of you that wanted the old recipe here it is but Im Jamaican and this is not how to make real rice and peas.
1 tablespoon vegetable oil 1 garlic clove, finely chopped 1 tablespoon finely chopped ginger 1 cup white rice Kosher salt 1 (14 ounce) can coconut milk 1 1/2 cup water 1 (15 ounce) can kidney beans, rinsed and drained
How to Make It
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In a medium pot, heat the oil over medium heat until hot. Stir in the garlic and ginger and cook stirring occasionally until translucent, about 3 minutes. Stir in the rice, 1/2 teaspoon salt, coconut milk, water and kidney beans then bring to a boil. Reduce the heat to low and cover the pot. Cook until the rice is tender and the liquid has been absorbed, about 15 minutes. Fluff with a fork and let stand off the heat, covered, 5 minutes. Season to taste with salt and serve.Read More
I was just wondering why can't you use can red beans instead of soaking overnight... and rice has nice red colour.
My Jamaican friend's dad uses the can before and it still came out delicious. Less time consuming also. Perhaps there's another reason?
Just curious...Read More
This is not the original recipe. I had this link saved because I used this recipe numerous times. Thank god I screenshot the ingredients because this recipe is terrible. I guess I’ll have to wing the instructions on how to do it because these instructions don’t fit the old ingredients. There aren’t even allspice berries in it and uses canned beans as opposed to dry beans. What happened to the original recipe?Read More
where is the recipe that replaced this one?
It had this description:
A note to readers: Growing up in a Jamaican family, food was always a focal point. The earlier version of Jamaican Rice and Peas posted here was an inaccurate representation of a dish that is true to my culture and the many people that enjoy it. Culturally relevant recipes should be developed with thoughtful consideration of their origin. Here, I’m proud to share my mom’s recipe for Jamaican rice and peas. Jamaican rice and peas—seasoned with the special trinity of thyme, scallion, and garlic—is a staple dish of the island. Like clockwork, my mom cooked Jamaican rice and peas with a baked chicken every Sunday. Its woodsy flavor is heightened by the addition of whole pimento seeds (aka allspice berries) and its subtle heat comes from the Scotch bonnet pepper. We always had Scotch bonnet peppers in the refrigerator and my mom would cut slivers from them to add to almost everything. When used whole, the pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. The very hot Scotch bonnet pepper can be found in farmers’ markets or Caribbean grocery stores, but a habanero pepper is a good substitute. I like to use dried dark red kidney beans. They are often featured in this dish, but you can also use green pigeon peas (aka gungo peas), which are also commonly used. The coconut milk is infused with the reddish tint of the beans, which gives the rice its signature blush.Read More