Jamaican Rice and Peas

INGREDIENTS

• 1 onion
• 1 head of garlic
• 1 packet of allspice berries
• 1 habenero chili
• 2 cans of red kidney beans
• 1 can of coconut milk
• 1 package of white rice
• 2 bay leaves (optional)
• fresh thyme (optional)
• cooking oil or butter
• salt

SUGGESTED ADD-INS

• Substitute the habanero chili for a classic scotch bonnet pepper.
• Use chicken or vegetable stock in place of water for a richer flavor.

Prepare your ingredients:

1. Open the cans of kidney beans and drain.
2. Peel and dice the onion.
3. Peel and chop 2 garlic cloves, very fine.
4. Open the can of coconut milk.
5. Measure 1 cup of water.
6. Measure 2 cups of rice.

Make the rice and peas: 

1. Preheat your oven to 400 F.
2. Melt the butter or heat the oil on medium-high heat in a medium sized oven-safe pot – make sure you have a lid for this pot, you’ll need it in a later step.
3. Add the onion, garlic, allspice berries, habanero pepper, and any additional spices. Cook until the onions are soft and mostly see-through.
4. Add the can of coconut milk, 1 cup of water, both cans of beans and a pinch of salt.
5. Once the mixture is simmering, add the 2 cups of rice.
6. Stir the mixture and keep cooking on medium-high. Once you see bubbles breaking the surface, cover the pot and transfer to your pre-heated oven.
7. Bake for 40 minutes.
   1. All of the liquid will be absorbed. When you look in the oven, it might seem like the dish is ready. Using oven mitts, tilt the pot of rice to see if there is still liquid at the bottom.
8. Remove the habanero pepper, allspice berries and the fresh thyme and bay leaf (if used).
9. Fluff the rice and beans with a fork before serving.

CARROT TIPS

• • This recipe is a Caribbean twist on the classic rice and beans. Coconut milk adds sweetness and texture, while allspice berries add a hint of cinnamon, clove and a mild peppery taste.
  • Do not have an oven safe pot with a lid? That’s okay. After Step E, you can transfer the rice and peas to an oven safe baking dish. Cover with foil instead of a lid and continue the recipe as written.
  • Substitute black beans for red kidney beans if you prefer. You can also bulk up the dish by adding additional pigeon peas (available in the Pantry).
  • Bay leaves and fresh thyme add depth and herbal accents – a truly traditional way to create this dish.

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