Yellow, White Rice Or Jamaican Rice N ' Peas Recipe

Rinse the rice

Place 2 cups long-grain white rice in a fine-mesh sieve and rinse under cold running water, agitating with your hand until the water runs mostly clear (about 1–2 minutes). Drain well.

If using yellow rice variation, heat 1 tablespoon oil in a medium saucepan over medium heat, add 1 tsp ground turmeric and toast briefly (15–20 seconds) until fragrant but not burnt. Add the drained rice and stir to coat the grains in the oil/turmeric for 30–45 seconds.

Add 3 cups cold water (or the combined coconut-milk/bean liquid per Rice n' Peas section if making that version - see below) and 1 tsp salt to the saucepan. Bring to a vigorous simmer over medium-high heat, then immediately reduce heat to low, cover with a tight-fitting lid and cook for 15 minutes without removing the lid.

After 15 minutes, turn off the heat and let rice steam, covered, for 5–10 minutes. Fluff with a fork and keep covered until ready to serve.

Prepare aromatics and beans

If using canned beans, drain beans into a bowl but reserve the can liquid. If using dried cooked beans, measure 1 1/2 cups cooked beans and set aside with 1 3/4 cups cooking liquid or broth. Chop 2 scallions and mince 1 clove garlic.

In a medium saucepan over medium heat, add 1 tablespoon oil and 1 tablespoon butter. Sauté the chopped scallions (white parts first) and minced garlic for 1–2 minutes until softened and fragrant, stirring so garlic doesn't brown.

Add the reserved bean liquid (or broth) to the saucepan along with 1 cup coconut milk, 1 tablespoon fresh thyme (or 1 tsp dried), 3 allspice berries, 1 whole scotch bonnet pepper (do not pierce, unless you want heat), and 1 teaspoon black pepper. Stir to combine and bring the mixture to a gentle simmer.

Add the 1 1/2 cups drained beans to the simmering liquid. Taste and adjust salt — canned beans may already contain salt so you may not need more. Let the mixture simmer gently for 3–5 minutes to heat through and allow flavors to marry.

Measure the correct liquid-to-rice ratio: for 2 cups rice you will use a total of 3 cups liquid. If your peas mixture already supplies 1.75 cups liquid (as suggested), combine it with additional water to reach 3 cups total (or substitute the full 3 cups with the peas/broth/coconut milk mixture). Strain out the whole scotch bonnet and allspice berries if desired, or leave them whole for presentation and mild infusion.

Proceed to cook rice as directed in the Rice base section but using the combined peas liquid in place of plain water: bring to a simmer, add the rinsed (and turmeric-coated if using) rice, reduce to low, cover and cook 15 minutes, then let rest off heat 5–10 minutes.

After resting, fluff rice gently with a fork so beans are evenly distributed. If desired, stir in 2 tablespoons chopped parsley or cilantro and squeeze a little lime juice to brighten the flavor.

Taste the finished rice and adjust seasoning with salt and a pinch more black pepper if needed. If you used turmeric for yellow rice, the color should be even and fragrant.

Spoon rice (or rice n' peas) into a serving dish, drizzle with a little butter or oil if desired, and serve hot with lime wedges on the side for squeezing.