Best Easy Jamaican Rice and Peas Recipe With Canned Beans

Jamaican cuisine is known for its bold flavors and vibrant colors, and one dish that perfectly embodies these characteristics is Jamaican Rice and Peas. This classic dish is a staple in Jamaican households and is often served alongside deliciously spiced meats or fish. While traditionally made with dried red kidney beans, this recipe will show you how to make a quick and easy version using canned beans, without compromising on taste.

To start off, you will need the following ingredients:

– 1 cup of long-grain rice
– 1 can (15 oz) of red kidney beans, drained and rinsed
– 1 cup of coconut milk
– 1 cup of water
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 2 sprigs of fresh thyme
– 1 scotch bonnet pepper (optional)
– 1 tablespoon of vegetable oil
– 1 teaspoon of salt
– 1 teaspoon of black pepper

Now let’s dive into the cooking process:

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.

2. Add the drained and rinsed kidney beans to the pot, along with the thyme sprigs. Stir everything together to combine the flavors.

3. Pour in the coconut milk and water, and bring the mixture to a boil.

4. Once the liquid is boiling, add the rice, salt, and black pepper. Give it a good stir to evenly distribute the ingredients.

5. If you want to add some heat to your rice and peas, now is the time to add the scotch bonnet pepper. Be cautious as this pepper is extremely spicy, so handle it with care. You can either add it whole or chop it up for a milder flavor.

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6. Reduce the heat to low, cover the pot, and let the rice simmer for about 20 minutes, or until all the liquid has been absorbed and the rice is cooked through.

7. Once the rice is done, remove the pot from the heat and let it sit, covered, for another 5 minutes. This will allow the flavors to meld together and the rice to become even more tender.

8. Fluff the rice with a fork, making sure to remove the thyme sprigs and scotch bonnet pepper if you added it whole.

Your delicious Jamaican Rice and Peas is now ready to be served! This flavorful side dish pairs perfectly with jerk chicken, curried goat, or even on its own as a vegetarian main course.

Now let’s move on to some commonly asked questions about this recipe:

Q1. Can I use a different type of bean?
A1. While red kidney beans are traditional, you can experiment with other beans like black beans or pigeon peas for a different flavor.

Q2. Can I use coconut cream instead of coconut milk?
A2. Yes, you can use coconut cream for a richer and creamier rice and peas. Just adjust the amount accordingly, as it is thicker than coconut milk.

Q3. Can I use brown rice instead of long-grain rice?
A3. Yes, you can substitute brown rice, but keep in mind that it will require a longer cooking time and more liquid.

Q4. How can I make the rice less spicy?
A4. If you want to reduce the heat, simply omit the scotch bonnet pepper or remove the seeds and membranes before adding it to the pot.

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Q5. Can I freeze the leftovers?
A5. Yes, you can freeze the rice and peas in an airtight container for up to 3 months. Just make sure to reheat it thoroughly before serving.

Q6. Can I use dried thyme instead of fresh?
A6. Yes, you can use dried thyme, but reduce the quantity to 1 teaspoon as dried herbs are more concentrated.

Q7. Can I make this recipe vegan?
A7. Absolutely! This recipe is already vegetarian, and to make it vegan, simply use a vegetable oil instead of the vegetable oil.

Enjoy your homemade Jamaican Rice and Peas, and let the flavors transport you to the sunny beaches of Jamaica!

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