One of ubiquitous (it was on every buffet, morning, noon, and night) dishes on my recent holiday was beans and rice or more rightly as I was informed, Peas and Rice. I imagine that at one point the locals referred to most lugumes as peas and the name stuck. Perhaps someone has more information?
Rice and beans are a mainstay in many countries, but in Jamaica, they sometimes use coconut milk for part of the cooking liquid for the rice. This gives a sweetness and richness not found in other preparations.
A traditional accompaniment to protein dishes and was excellent with jerk chicken and brown stew chicken, it is also substantial enough to serve as a main with a side salad.
This was my second attempt at the rice. The first try was, as my kids would call it, an “Epic Fail!” Gloppy and sticky, I think I used too much coconut milk. I also used beans “from scratch” and while that wasn’t the cause of the failure, it did take a bit of time so this time I decided to use a can of beans. I wish I had a pig to feed my mistakes. Ah well…
You could, I imagine, use almost any bean, but they used small red beans and kidney beans.
Since this is cooking 2 cups of rice you need enough liquid between the coconut milk and the water to equal 4 cups or 1 liter. Don’t be afraid of the hot chilli in this recipe. Left whole it adds a fruity perfume note and not heat.
Jamaican Peas and Rice
Serves 6
[tw-divider]INGREDIENTS[/tw-divider]
1 can (15.5 oz ~ 439 g) red kidney beans drained and rinsed
2 cloves garlic peeled and crushed
1 green onion (scallion) rough chopped
1 can (14 fl oz ~ 400 ml) coconut milk
18 fl oz (512 ml) water
2 cups (380 g) long grain rice rinsed
1 scotch bonnet or habanero chili – left whole
Juice of one lime – 2 tablespoons (30 ml)
Lime or cilantro for garnish
[tw-divider]METHOD[/tw-divider]
- In a medium pot add the beans, garlic, chopped green onion, coconut milk, and water
- Bring to a boil
- Stir in Rice
- Drop in whole chilli
- Cover and reduce heat to low and simmer 20-30 minutes
- Remove from heat and let stand 10 minutes
- Remove whole chilli and discard
- Sprinkle with lime juice and fluff with a fork
- Garnish with Lime wedge if desired
I think one of the nice things about this recipe, is that it is really cooking from the pantry. I think most modestly appointed pantries have rice and beans in them. I like to cook Thai style curries so I usually have some coconut milk on hand, and it is carried in most supermarkets. The only thing is the chilli and while it adds a nice fruit flavor as I said before, you could skip it and it still would be delicious.
Try this easy taste of the islands on a cold winter night and warm your spirit!
Until next time, Eat Well & Keep Digging!
January 30, 2013
One of my all-time favourites! We make it in an electric rice-cooker. Never fails. No gloopy failures! We always add dried Thyme to ours, since this is what they did in the place we stayed in Jamaica. it works for me! Now bring on the Brown Stew Chicken, man. Brown Stew Chicken with Rice and Peas is “Irie”!
January 30, 2013
Thyme seems to be one of the most common herbs used in Jamaican cookery. Thanks for the tip on the rice cooker, I have one and use it often just had not thought to use it for this application. I will now. The chicken is coming… patience mon!
January 30, 2013
I’m kind of an old lady purist about kitchen tools…I don’t really like to have machines that only do one or two things. One exception: I adore my rice cooker — it comes out perfectly every time, as Mark says, and I have really messed up a LOT of saucepan-cooked rice!
January 30, 2013
“Peas and rice” is just what they call it there and in certain other parts of the Caribbean. The Bahamas, too.
Not being a meat eater, I have a lot of recipes for beans and rice with different ingredients and spices involved. We like to rotate them to keep from getting bored. Coconut milk is one of my favorite additions.
January 30, 2013
Adding coconut milk was kinda a “duh” moment for me. So obvious, yet I was oblivious. No more….
January 30, 2013
That’s why reading food blogs, sites, magazines is so good for my cooking repertoire. Not only do I learn incredible new things I never thought of (and perhaps never dared to try); I’m also reminded of simple things I knew and had totally forgotten about…or should have known and didn’t think of!
January 30, 2013
A little more info on the origin of the name — sometimes pigeon peas or cowpeas are used: http://en.wikipedia.org/wiki/Rice_and_peas
January 30, 2013
Thanks Gail!
January 30, 2013
My son loves rice and beans! And this is a wonderful combination of flavors. I’ve not used coconut milk, I like that idea very much…plus that kick of spice!
January 31, 2013
Not really much spice to it Linda, just the perfume of the chilli. It’s great with a salad of avaocados and tomatoes.
January 31, 2013
I’ve experimented with making rice and beans, Dave, but never really got it right. Like the idea of using coconut milk, though, and as averse I am to highly spicy foods, I have used a habanero pepper, just as you did here, and liked the results. I’ll be giving this a try.
January 31, 2013
On a cold Chicago day John, this is really satisfying!