Get ready to transport your taste buds to the vibrant Caribbean with this mouthwatering Chileheads Jamaican Rice and Peas recipe! This isn't just another side dish - it's a culinary journey that combines creamy coconut milk, hearty kidney beans, and a hint of fiery Scotch bonnet pepper that will make your dinner table sizzle with excitement. Whether you're a spice lover or just craving an authentic taste of Jamaica, this recipe promises to deliver a punch of flavor that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Jamaican
Serves: 4 servings
Ingredients
- 2 cups long-grain rice
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 Scotch bonnet pepper
- Salt to taste
Instructions
- Rinse the long-grain rice thoroughly under cold water until the water runs clear to remove excess starch.
- In a large heavy-bottomed pot, combine the drained and rinsed kidney beans, coconut milk, and water.
- Add the chopped green onions, minced garlic, and fresh thyme to the pot.
- Carefully slice the Scotch bonnet pepper lengthwise, but do not cut completely through. This will release the flavor without making the dish extremely spicy. Add the whole pepper to the liquid mixture.
- Bring the liquid to a gentle boil over medium-high heat, stirring occasionally to prevent sticking.
- Add the rinsed rice to the pot and stir to combine with the beans and liquid.
- Reduce heat to low, cover the pot with a tight-fitting lid, and let simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove from heat and let the rice stand, covered, for an additional 5-10 minutes to allow the flavors to meld and the rice to fully absorb any remaining moisture.
- Remove the Scotch bonnet pepper before serving.
- Fluff the rice with a fork, season with salt to taste, and serve hot as a delicious side dish or main course.
Tips
- Rinse your rice thoroughly to remove excess starch and ensure fluffy, separated grains.
- Use a heavy-bottomed pot to prevent burning and ensure even heat distribution.
- The Scotch bonnet pepper is key for authentic flavor - don't be afraid of it! Slicing it lengthwise releases flavor without overwhelming heat.
- Let the rice rest after cooking to allow flavors to fully develop and moisture to be absorbed.
- For extra authenticity, use dried beans instead of canned if you have the time to soak them overnight.
- Fresh thyme makes a huge difference - try to use fresh herbs if possible.
- Adjust salt carefully, as canned beans and coconut milk can already contain sodium.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 10g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
