Best 3 Jamaican Rice With Peas Recipes
**Jamaican Rice with Peas: A Flavorful and Iconic Caribbean Dish**
Jamaican rice with peas is a beloved dish that embodies the vibrant flavors and culinary traditions of the Caribbean. This classic one-pot meal combines fragrant rice, tender peas, aromatic herbs, and a medley of savory spices, resulting in a delectable and comforting dish. Whether served as a main course or a hearty side, Jamaican rice with peas is a staple in many Jamaican households and a cherished dish enjoyed by people worldwide. This article presents a collection of authentic Jamaican rice with peas recipes, each offering unique variations and culinary insights. From the traditional method using coconut milk to vegan and vegetarian interpretations, these recipes cater to diverse dietary preferences and showcase the versatility of this iconic dish. Get ready to embark on a culinary journey to Jamaica, where flavors dance and traditions come alive with every bite of this flavorful rice dish.
JAMAICAN RICE AND PEAS
This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.
Provided by In the Kitchen with Iesha
Categories World Cuisine Recipes Latin American Caribbean
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- Rinse rice in a fine strainer.
- Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
- Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 60.1 g, Cholesterol 1.5 mg, Fat 13 g, Fiber 9.3 g, Protein 10.7 g, SaturatedFat 9.6 g, Sodium 1385.8 mg, Sugar 1.1 g
JAMAICAN RICE AND PEAS
The peas in this aren't really peas at all, but red beans. It is customary in the Caribbean to refer to beans as "peas". This recipe uses coconut cream, but the flavor is mild and not overpowering--just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you'd think as well, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall. Great serving ideas for this recipe would include jerk chicken, calalou, conch chowder, beef patties, or curry. For dessert, I have served this with Caribbean Lime Mousse (recipe posted here).
Provided by PalatablePastime
Categories Long Grain Rice
Time 2h1m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and sort beans and place in a stockpot.
- Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
- Drain and rinse beans.
- Bring to a boil with chicken stock, water, and coconut cream.
- Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
- Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
- Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
- Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
- Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
- For Vegetarian use water not the chicken broth or stock.
JAMAICAN RICE WITH "PEAS"
I found this recipe in a book in the library and it instantly appealed to me because of its unusual exotic flavour (coconut and chili). There is a little story behind its name: In Jamaica they say peas when they mean beans and therefore this dish is called rice with peas even though there are none in it.
Provided by Lalaloula
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a big pot (cast-iron would be best). Add water until up to 2.5 cm above the rice.
- Bring to a boil slowly, using medium heat. Reduce to low heat and simmer for approximately 25 minutes until the rice is soft and has absorbed the liquid.
- Remove the chili and spice the rice with thyme, pepper and salt.
- Enjoy!
Tips:
- For authentic Jamaican rice and peas, use high-quality long-grain rice. Jasmine rice or basmati rice are good choices.
- Rinse the rice thoroughly before cooking to remove any starch and impurities.
- Use fresh coconut milk for the best flavor. If you don't have fresh coconut milk, you can use canned coconut milk, but be sure to use the full-fat version.
- Add a variety of vegetables to your rice and peas, such as carrots, celery, onions, and bell peppers. This will add flavor and texture to the dish.
- Don't be afraid to experiment with different seasonings and spices. Allspice, thyme, and ginger are classic Jamaican flavors, but you can also add other spices that you like.
- Serve Jamaican rice and peas with your favorite Jamaican dishes, such as jerk chicken, curry goat, or ackee and saltfish.
Conclusion:
Jamaican rice and peas is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to experience the flavors of Jamaica, and it's also a healthy and affordable meal. So next time you're looking for a new dish to try, give Jamaican rice and peas a try. You won't be disappointed!
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