Yellow Or Jamaican Rice And Peas Recipe

Prep

Rinse the rice under cold water until the runoff is mostly clear to remove excess starch. Drain well. If using canned beans, drain and rinse them; set aside. If using dried pigeon peas or dried kidney beans, cook them separately until tender and use about 1 cup cooked.

Sauté aromatics

In a heavy medium saucepan with a tight-fitting lid, heat 1 tablespoon oil or butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent. Add the minced garlic and chopped green onions and sauté another 30–45 seconds until fragrant, taking care not to burn the garlic.

Toast rice and add seasoning

Add the drained rice to the pan and stir to coat the grains in the oil and aromatics for 1–2 minutes; this helps separate grains and adds flavor. Stir in 1 teaspoon ground turmeric to evenly distribute the yellow color, then add the drained beans, thyme sprigs, allspice berries (or 1/4 tsp ground allspice), and the whole scotch bonnet pepper. Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.

Add liquids

Pour in 1 cup full-fat coconut milk and 1 1/2 cups water. Give the mixture a gentle stir just to combine — do not over-stir, which can make rice gummy. Bring the pot to a gentle boil over medium-high heat.

Simmer and steam

Once boiling, reduce heat to low so the liquid is at a gentle simmer. Cover tightly with the lid and cook undisturbed for 18–20 minutes, or until the rice has absorbed the liquid and is tender. Avoid lifting the lid during this time.

Rest and finish

Turn off the heat and let the pot sit, covered, for 8–10 minutes to steam. After resting, remove and discard the thyme sprigs, scotch bonnet pepper (unless you want heat — you can slice it open carefully to release more spice), and allspice berries if left whole. Fluff the rice gently with a fork to separate the grains.

Adjust seasoning and serve

Taste and adjust salt and pepper as needed. If you prefer more coconut flavor, stir in up to 2 additional tablespoons of coconut milk. Transfer to a serving dish and garnish with extra chopped green onions or a few fresh thyme leaves if desired. Serve hot alongside jerk chicken, stewed meats, or vegetables.