Jerk Rice and Peas
A Caribbean classic made with coconut milk, kidney beans, and a mix of warm spices. Perfect as a side dish or with jerk chicken!
Equipment
- Large Pot
Ingredients
- 50g 3 tbsp Unsalted Butter
- 2 cloves Garlic minced
- 1 small Onion chopped
- 1 tsp Dried Thyme
- 1 tsp Allspice Powder
- 2 Bay Leaves preferably fresh
- 1 whole Scotch Bonnet or Habanero Chili adds heat
- 2 cans Red Kidney Beans drained
- 1 can Coconut Milk full fat
- 1 cup Water
- 1 tsp Salt
- 2 cups Long Grain White Rice
Instructions
- Melt butter over medium heat in a large pot. Add chopped onion and garlic, sauté for 2–3 minutes until softened.
- Stir in dried thyme, allspice, bay leaves, and whole chili. Let the flavors combine for about 1 minute.
- Add the drained kidney beans, coconut milk, water, and salt. Stir to combine.
- Add rinsed rice, bring to a gentle boil.
- Reduce heat to low, cover with a lid, and simmer for 18–20 minutes.
- Turn off the heat, let it sit for 5 minutes, then fluff with a fork and remove the bay leaves and chili.
Notes
For extra flavor, you can add shredded rotisserie chicken or grilled veggies for a twist!
