"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.
- In a heavy pan with a good lid, simmer the beans in the coconut milk while you wash the rice.
- Rinse the extra starch from the rice, then add it to the beans in the coconut milk and mix well.
- Slice the scallions and add to the pot. Add a little salt, if you like.
- Add remaining water, stir well, and cook over medium-low heat for 15 minutes, then let it rest another 5 minutes before serving.