Name: Rochester's Barbecue & Grill LLCs Jamaican Rice N ' Peas Recipe
Cook time: 55 min
Total time: 55 min
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 2.5 cups long-grain white rice; 1 cups canned coconut milk (full fat); 2 cups water; 15 oz canned red kidney beans (drained and rinsed); 3 stalks thinly sliced scallions (green onions); 3 sprigs fresh thyme sprigs (or 1 tsp dried thyme); 3 cloves garlic cloves, minced; 1 whole scotch bonnet or habanero pepper (whole); 1.5 tsp salt; 0.5 tsp black pepper, freshly ground; 0.25 tsp allspice (pimento), ground; 1 tbsp unsalted butter or vegetable oil; 2 tbsp fresh chopped parsley (optional); 2 wedges lime wedges (optional)

Method

Rice & Peas

Prep beans and aromatics

Drain and thoroughly rinse the canned kidney beans under cold water. Reserve. Finely slice the scallions (white and green parts separated if desired). Mince the garlic and pick 3 small thyme sprigs (or measure 1 tsp dried thyme).

Combine liquids and seasonings

In a medium saucepan (3-4 quart), combine the drained beans, coconut milk, 2 cups water, minced garlic, sliced scallions (reserve a tablespoon for garnish), thyme sprigs, ground allspice, salt, and black pepper. Stir to dissolve salt and distribute aromatics.

Bring to a simmer

Place saucepan over medium-high heat and bring the mixture to a gentle simmer. Taste the cooking liquid and adjust salt if needed. When simmering, reduce heat to maintain a low simmer for 3 minutes to allow flavors to bloom.

Add rice and whole pepper

Remove the thyme sprigs if you prefer (you may leave them in for more flavor). Add the rice to the simmering liquid, stir once to distribute, then tuck the whole scotch bonnet (do not pierce) into the pot. That pepper will impart heat without making the dish unbearably spicy; remove before serving.

Cook covered

Bring briefly to a simmer again, then reduce heat to the lowest setting, cover tightly with a lid, and cook undisturbed for 18-22 minutes, or until the rice has absorbed the liquid and is tender. Avoid lifting the lid while cooking to maintain steam.

Rest

Turn off the heat and let the pot sit, covered, for 8-10 minutes to steam and finish cooking gently.

Finish & Serve

Fluff and finish

Remove and discard the whole scotch bonnet pepper. Remove thyme sprigs if still present. Add 1 tablespoon butter or oil to the rice and use a fork to gently fluff and combine the beans with the rice, scraping any rice from the bottom to incorporate. Taste and adjust seasoning with additional salt or pepper if needed.

Garnish and serve

Sprinkle the reserved scallion slices and chopped parsley over the rice. Serve hot with lime wedges on the side. Jamaican Rice n' Peas pairs well with jerk chicken, curried goat, or roasted vegetables.