Jamaican Rice and Peas
Jamaican rice and peas are the perfect compliment to just about every main course. Flavored rice, and tasty beans always does the body good.
Equipment
- 1 Knives Set
- 1 Utensil Set
Ingredients
- 2 Cans Red Kidney Beans
- 3-4 Cups Rice (I used Basmati)
- 1 Can Coconut Milk
- 3 Cloves Garlic
- 1 Scallion
- 5-6 Pimento Seeds
- 1 Wiri Wiri Pepper or Scorch Bonnet (Optional)
- Thyme
- Maggi Cube
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1 tsp Chili Powder
Instructions
- Open Canned Red Kidney Beans, drain and rinse thoroughly.
- Add the rinsed beans to your pot on medium heat. Then add enough water to cover the top of the Beans.
- Let the pot heat up a bit and then flavor your pot with Maggi cube and seasonings.
- Stir and then add in your fresh ingredients. (Garlic Cloves, Scallion, Hot Pepper, Thyme, and pimento seeds.
- Let simmer until most of the water has evaporated
- Wash your rice. This removes any extra starch. Make sure the water runs clear. That’s how you will know that the rice is thoroughly washed.
- Add washed rice into the pot with the beans.
- Then add one can of coconut milk. Stir and then cover the pot. The heat should be on medium. Allow the rice to cook for 15 minutes.
- Once the time is done, stir your rice and then add foil to the top of the pot. Cover and then turn the heat on low.
- Steam the rice for an additional 15 mins.
- Let cool and serve.