Jamaican rice and peas

    3 hours 10 min

    Traditional Jamaican rice and peas (well kidney beans).


    Hertfordshire, England, UK
    12 people made this

    Serves: 4 

    • 100g dried kidney beans
    • 500ml water
    • 250ml chicken stock
    • 100g creamed coconut
    • 1 tsp thyme leaves
    • 1/4 tsp ground allspice
    • 1 spring onion, sliced
    • 1/4 cup white onion
    • 1 clove garlic, minced
    • 1/2 tsp black pepper
    • 3/4 tsp salt
    • 1/2 tsp dark brown soft sugar
    • 225g white rice

    Prep:15min  ›  Cook:2hr  ›  Extra time:55min  ›  Ready in:3hr10min 

    1. Prepare kidney beans: Soak overnight or boil for 3 minutes and let sit for one hour off heat.
    2. Drain and rinse beans, put in pot with water, stock and creamed coconut. Cook for about 1 1/2 hours till beans are creamy and soft.
    3. Add remaining ingredients and cook until rice is tender, about 20 to 30 minutes.

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    Reviews in English (2)


    Altered ingredient amounts. You might want to reduce the stock and water a tad and add them as u go, that way its a dryer dish.  -  12 Mar 2010


    Something else. you can add smoked bacon diced or a pigs tail when you add the rice for a nice porky floavour and it makes it more of a one pot meal  -  20 Oct 2008