Jamaican Rice & Peas

Name: Jamaican Rice & Peas
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup red kidney beans or 1 can pinto beans( I used kidney beans; 1 pack coconut powder or 1 can coconut cream; 2 cups long grain rice or your fav; 1/4 cup butter; 1/2 tsp Salt; 2 sprig (stalk) thymes; 1 tsp chicken seasoning or paprika (optional); 1 green scotch bonnet pepper(jamaican pepper); 1 garlic

Kadisweet @kadisweet2021

Jamaican Rice & Peas

Kadisweet @kadisweet2021

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Ingredients

8 servings

1 cupred kidney beans or 1 can pinto beans( I used kidney beans
1 packcoconut powder or 1 can coconut cream
2 cupslong grain rice or your fav
1/4 cupbutter
1/2 tspSalt
2 sprig(stalk) thymes
1 tspchicken seasoning or paprika (optional)
1green scotch bonnet pepper(jamaican pepper)
1garlic

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Steps

1

If using can beans pour bean in 2 cups of boiling water and follow the rest of the recipe. If used red kidney beans wash beans and then add to 7 cups of water with the garlic and allow to cook or until beans are tender. Used pressure cooker for quicker cooking
2

To the cooked beans stir in coconut milk or cream(if used powder mix it in 1 cup of water), salt, seasoning,thyme,pepper,butter,jamaican pepper and cover and cook for 5mins
3

Wash rice and then stir it into coconut mixture. Cover and let simmer for 20 mins on low heat or until rice is cooked and all the liquid is dried up. Ps less liquid the better so the rice doesnt become a puddle. I'd say liquid should be 1inch above the rice.if your liquid is too much the cooking time is longer and the rice will be overcooked. Stir occasionally throughout the cooking period to ensure all grains of the rice is cooked and doesnt stick to the pot.
4

Enjoy!