Wednesday, 10 June 2015

Jamaican Rice n Peas !

Jamaican Rice and Peas (Or Rice and Beans) is a traditional dish of Jamaica and Caribbean cuisine though it is being served all over Northern America these days. It is generally served with Jerk Chicken and Goat curry. Generally Pigeon peas is used in traditional cooking of this dish though kidney beans is used nowadays and still called Rice and Peas.
I got introduced to this dish recently and it was so flavorful and yummy and the best part about this is it didn't need any oil. How good is that. :)
We had it with Indian style Egg masala. Believe me the rice so flavorful with the coconut milk and the thyme. 


  • 1 cup soaked kidney beans (or 1 tin ready to eat beans)
  • 1 tin thin coconut milk
  • 1 1/2 cups long grain rice (soaked for 30 mins)
  • few sprigs of fresh thyme
  • 1 chilli (preferably scotch bonnet variety)
  • 3 Garlic Cloves
  • salt as needed
  • crushed black pepper


  • Soak rajma overnight or 10 - 12 hours.
  • Pressure cook the kidney beans (rajma) for 6 - 7 whistles until they are cooked well. Reserve the cooked water
  • If you are using ready beans from tin, then skip above two steps.
  • In a big pot, add the tin of coconut milk  and bring to boil.
  • Throw in the crushed garlic , the whole chilli and the thyme sprigs.

  • For 1 1/2 cups of long grain rice, we need 2 1/2 cups of liquid.. so make sure that the coconut milk and the rajma cooked water added together makes only 2 1/2 cups. 
  • You can also reduce the coconut milk and increase the rajma water but see that the total liquid is just enough to cook the rice.
  • Add required salt and the soaked rice.
  • Sprinkle some crushed black pepper to it.

  • Lastly add the cooked beans to it, sir well and close the pot.
  • Let it cook for 10 - 15 minutes in medium flame or until the rice absorbs the liquid and done.

Serve it hot with chicken , salad and any curry for a traditional Jamaican meal. 
Can also have this with any Indian gravy dish.

With Love,

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