Best 3 Quick And Easy Jamaican Rice And Peas Recipes

Jamaican rice and peas is a classic Caribbean dish that is enjoyed by people all over the world. It is a flavorful and hearty dish that is perfect for a quick and easy meal. This article provides three different recipes for Jamaican rice and peas, each with its own unique flavor. The first recipe is a traditional Jamaican rice and peas recipe, made with coconut milk, thyme, and bell peppers. The second recipe is a vegetarian version of Jamaican rice and peas, made with lentils and vegetables. The third recipe is a spicy Jamaican rice and peas recipe, made with scotch bonnet peppers and habanero peppers. All three recipes are easy to follow and can be made in under an hour. Whether you are looking for a traditional Jamaican dish or a more modern take on this classic, you are sure to find a recipe in this article that you will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK JAMAICAN RICE AND PEAS

Quick Jamaican Rice and Peas image

This recipe is from Jamaicans.com. It uses a slow cooker, which I think is great. There is, however, a problem with one of the ingredients. It calls for pigeon peas in coconut milk. I've never seen that here. Although I haven't made this recipe, I think you could use regular canned pigeon peas and replace about 1/2 cup of the water with coconut milk. Perhaps add a little extra coconut milk for the juice that would have been in the peas. Time is just a guesstimate.

Provided by Debbie R.

Categories Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups Uncle Ben's converted brand rice
3 sprigs thyme
2 garlic cloves
2 scallions
1 tablespoon salt
1 tablespoon pepper
1 (14 1/2 ounce) can pigeon peas (with coconut milk like Ocho Rio brand, red peas ok)
3 1/2 cups water (Or use the required amount for the rice cooker)
1 scotch bonnet pepper (left whole)

Steps:

Pour the rice in the rice cooker.
Combine the water, green pigeon peas with coconut milk, salt, pepper, thyme, garlic and scallions. Pour over the rice. Rice should be completely covered with water, and at least an inch above it if this recipe is like others I have cooked.
Place Scotch bonnet in the pot (Do not cut it up if you don't want a lot of heat.) Turn on the rice cooker. Serve when finished. Don't keep the rice cooker on warm as it will burn the bottom of the rice.

JAMAICAN RICE AND PEAS

Jamaican Rice and Peas image

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

Ingredients

2 cups uncooked jasmine rice
1 tablespoon olive oil
3 cloves garlic, minced
3 green onions, chopped
3 sprigs fresh thyme leaves
1 (28 ounce) can kidney beans, drained
2 cups chicken stock
1 (14 ounce) can coconut milk
1 Scotch bonnet pepper, stemmed
1 tablespoon salt
1 teaspoon brown sugar
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
½ teaspoon ground allspice
½ teaspoon cayenne pepper

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

QUICK AND EASY JAMAICAN RICE AND PEAS

QUICK AND EASY JAMAICAN RICE AND PEAS image

Categories Bean

Yield 6 people

Number Of Ingredients 8

Ingredients

I cup good quality white rice
2 tins of red kidney beans
1 tin of coconut milk
1 small red onion, chopped
1 tsps. salt
1 tsp. pepper
thyme (1 strand)
scotch bonnet pepper, or jalpeno pepper

Steps:

- Start to cook rice - In a saucepan, saute onion with one tablespoon butter - add to rice - When rice has reached a boil and on simmer, add the beans, coconut milk, salt and pepper and let simmer for duration of cooking - Add thyme to the pot in last five minutes of cooking - add scotch bonnet pepper or jalapeno pepper at the same time - When rice has cooked, take off burner and let cool, take out thyme and peppers before serving! Great with chicken dishes, fish dishes, or a new dish to add to your Thanksgiving and Christmas table...

Tips:

Use high-quality ingredients for the best flavor. Choose long-grain rice, such as basmati or jasmine, for a fluffy texture.
Soak the rice for 30 minutes before cooking. This will help the rice cook evenly and prevent it from sticking together.
Use a heavy-bottomed pot for cooking the rice and peas. This will help to distribute the heat evenly and prevent the rice from burning.
Do not stir the rice while it is cooking. Stirring the rice will release starch and make it sticky.
Cook the rice and peas until the rice is tender and the peas are cooked through. This will take about 20-25 minutes.
Serve the rice and peas immediately, garnished with fresh herbs, such as thyme or parsley.

Conclusion:

Jamaican rice and peas is a delicious and flavorful dish that is easy to make. With its simple ingredients and straightforward preparation, it is a perfect meal for busy weeknights or casual gatherings. Whether you are a seasoned cook or a beginner in the kitchen, you will surely enjoy this classic Jamaican dish.