Caribbean: Jamaica: Jamaican Authentic Rice and Peas

EQUIPMENT:

Dutch Oven or dutch pot for rice

Pressure Cooker or Instant Pot

Strainer or Nut Milk Bag

Blender

Aluminum Foil

INGREDIENTS:

2 cups (370 g) long grain white rice

¾ cup (127 g) dried kidney beans, presoaked (See Notes)

¾ cup (60 g) unsweetened coconut flakes, or dried coconut meat

1 ½ cup (355 ml) warm water, or one 14 oz can of coconut milk instead of water and flakes

1 teaspoon mild jerk seasoning

1 teaspoon all purpose seasoning

3 stalks scallion, chopped

2 cloves garlic, smashed and peeled

1 sprig fresh thyme, or 2 tsp dried

1 teaspoon whole allspice, or pimento, manually ground (or ½ tsp pre-ground)

1 whole scotch bonnet pepper, uncut and unbruised (See Notes)

1 ½ teaspoon salt, (less if using salted canned beans)

½ teaspoon black pepper

INSTRUCTIONS:

Prepare the dried beans (or skip to the “cooking broth” section if using canned beans):

Add the presoaked beans to a pot or pressure cooker.

¾ cup (127 g) dried kidney beans.

Fill the pot with enough fresh water to ensure the level is 1 inch above the beans (about 3.5 cups/800 ml). Cover with a lid.

Cook on high heat for one hour in the pot (adding

more water if needed to maintain the level) or 15 minutes in a pressure cooker.

Make fresh coconut milk (or skip to the next section if using a 14 oz can):

Add the shredded unsweetened coconut flakes to a blender with warm water.

¾ cup (60 g) unsweetened coconut flakes ,1 ½ cup (355 ml) warm water

Blend for 2 minutes. I used an immersion blender for easier cleanup.

Strain the mixture, extracting as much liquid as possible. I used a nut milk bag which is super fine and much easier to use.

Set the coconut milk aside.

Make the cooking broth for the rice:

Once the beans are cooked, allow the pressure cooker to release before opening.

If you’re using a standard pressure cooker. Place the pot in the sink and cool it down with running tap water until the pressure fully releases.

Add the precooked beans with liquid or undrained canned beans to a pot more suitable for cooking rice.

If you cooked the beans in the rice pot then no need to remove them.

Add the homemade coconut milk (or canned coconut milk) to the pot.

Stir in the jerk seasoning, all-purpose seasoning, scallion, garlic cloves, thyme, allspice, scotch bonnet pepper, salt and black pepper.

1 teaspoon mild jerk seasoning ,1 teaspoon all purpose seasoning ,3 stalks scallion ,2 cloves garlic ,1 sprig fresh thyme ,1 whole scotch bonnet pepper ,1 ½ teaspoon salt ,½ teaspoon black pepper ,1 teaspoon whole allspice

Cover the pot and bring to a boil at high heat for 5 minutes.

Decrease the heat to low and continue cooking for 15 minutes or until the liquid is reduced and has a deep reddish-brown color.

Key tip: If your pot doesn’t already have a vent, slightly ventilate the lid to prevent any boiling over.

Wash the Rice:

Add the rice to a large bowl and fill with water.

2 cups (370 g) long grain white rice

Stir to release the starches that could make the rice stick together while cooking. Drain.

Repeat the rinsing and draining steps until the water is clear (about 4 to 5 times total).

Cook the Rice:

Once the broth is ready, taste and adjust the seasoning if needed. Then add the drained rice to the pot.

Add more water if needed to ensure the level is 1 inch above the rice.

Cover with a sheet of aluminum foil, then the lid.

Allow the rice to cook and steam for 12 to 15 minutes or until it’s tender and all the liquid is absorbed.

Allow it to rest for 10 minutes after cooking. Remove the strands of scallion, thyme branches and scotch bonnet pepper. before gently stirring with a fork.

INSTANT POT JAMAICAN RICE AND PEAS (Using Dried Beans)

Soak the red kidney beans overnight.

Drain and rinse the beans then add to the inner pot.

Add scallions, thyme, garlic cloves, allspice, jerk spice, all-purpose seasoning and scotch bonnet pepper. Add the coconut milk and 2 cups of water.

Place the inner pot into the base, cover and lock the lid.

Switch the valve to Seal, select Bean and set to cook for 15 minutes on High.

Meanwhile, wash and drain the rice as previously directed.

Once the timer beeps, switch the valve to Vent to quickly release the pressure.

Open the lid and remove the scotch bonnet pepper and any fresh thyme twigs.

Taste and adjust the seasoning or add salt and pepper if needed. The broth should be flavorful.

Stir in the drained rice, cover the pot and Seal the vent. Select Rice and set to cook on High for 5 minutes.

Tip: Set a second timer for 20 minutes total. Sometimes the Instant Pot might not automatically switch to “Cooking” or the Timer due to the thickness of the dish, but the heat inside is still enough to cook the rice. To prevent the rice from burning, switch Off the Instant Pot after 20 minutes total and continue to the next step.

Allow the pressure to naturally release for 10 minutes after cooking (Keep Warm for 10 minutes). Then switch the valve to Vent. Gently stir the rice and serve.

NOTES:

Soak beans for 8 hours or overnight in double the amount of water. Drain and rinse.

Alternatively, use one 15 oz/425 g can of beans for this recipe. Add at Step #3 under “Make the cooking broth for the rice”.

When using scotch bonnet pepper in this recipe, the goal is to extract the flavor from the skin without the spiciness. Most of the spiciness is in the seeds so it should be fine to use as long as it’s not cut or bruised.

Scotch Bonnet is one of the hottest peppers in the world (10 to 50 times hotter than jalapeños) so handle with care and wash your hands with soap after using.

Check the post for step-by-step photos and more info.