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CaribbeanAuthentic Cuisine

Rice and Peas

Serves 4 to 6 Side vegetarian, Sides

Rice and Peas

Rice and Peas is the heartbeat of the Jamaican Sunday meal, a dish that finds its place on tables when families gather to share stories and laughter. This version captures the essence of home-style cooking, where the salt is measured by instinct and the rich fat flavors the pot generously. It’s a staple that speaks to the communal spirit, bridging generations with every spoonful.

The dish marries the creamy texture of coconut milk with the earthiness of kidney beans, enveloping the long-grain rice in a savory embrace. Scallions add a gentle oniony lift, while a touch of sea salt brings all elements into harmonious balance. Each bite should offer a satisfying blend of softness and subtle bite, a comforting accompaniment to any meat or vegetable main dish.

Ingredients

  • 400 glong-grain rice
  • 400 gkidney beans — cooked
  • 400 mlcoconut milk
  • 2scallions
  • 1 tspfine sea salt

Method

  1. Begin by finely slicing the 2 scallions. Ensure the slices are even to allow them to cook uniformly, releasing their flavor into the dish.
  2. In a large, heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced scallions and sauté until they become soft and fragrant, about 3 to 4 minutes. This step helps release the natural sweetness of the scallions, which will infuse the entire dish.
  3. Add the 400 g of kidney beans to the pot, stirring them gently with the scallions. Pour in the 400 ml of coconut milk, stirring to combine. The coconut milk will add a rich, creamy base to the dish, enhancing the flavor of the beans.
  4. Rinse the 400 g of long-grain rice under cold water until the water runs clear. This removes excess starch, preventing the rice from becoming too sticky. Add the rinsed rice to the pot, stirring to ensure it is evenly distributed.
  5. Add 1 tsp of fine sea salt to the pot, stirring to incorporate. The salt will enhance the flavors of the coconut milk and scallions, bringing out the dish's natural sweetness.
  6. Pour enough water into the pot to cover the rice and beans by about 1 inch. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer.
  7. Cook the rice and peas until the rice is tender and has absorbed most of the liquid, about 20 to 25 minutes. The rice should be soft but not mushy, with a creamy texture from the coconut milk. If needed, add a splash more water during cooking to prevent the rice from drying out.
  8. Once the rice is tender, remove the pot from the heat and let it sit, covered, for an additional 5 minutes. This resting period allows the rice to finish steaming and absorb any remaining liquid, ensuring a fluffy texture.
  9. Fluff the rice and peas gently with a fork, mixing through the scallions and beans evenly. Serve the dish warm, allowing the creamy coconut flavor and tender beans to shine.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

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