Rice and Peas

Submitted by John on Sat, 01/24/2015 - 19:15

Rice & Peas"Jamaica's Coat of Arms", Rice and Peas, is a delicious, easy, and substantial dish. It's quick enough to make (if you use canned beans) that I plan to add it to the weeknight repertoire. It was the surprise hit of the night at [[nodetitle:John's Jamaican Birthday Dinner]]!

But Rice and Peas has no peas at all - not by the language of New England cooks. By peas, the Jamaican cook is referring to red or green beans such as kidney beans.

Rice and Peas makes a fine accompaniment to many simple fish dishes such as broiled haddock or steamed cod, where the coconut milk lends an island flare.  

6 Servings
Preparation time
30 minutes
  1. In a heavy pan with a good lid, simmer the beans in the coconut milk while you wash the rice.
  2. Rinse the extra starch from the rice, then add it to the beans in the coconut milk and mix well.
  3. Slice the scallions and add to the pot. Add a little salt, if you like.
  4. Add remaining water, stir well, and cook over medium-low heat for 15 minutes, then let it rest another 5 minutes before serving.
[[nodetitle:The Real Taste of Jamaica]]