Jamaican Rice and Peas

PHOTOS + VIDEO BY MARIA MIGUEL + BIBIANA NUNES

Rice and peas is a (delicious!) Jamaican staple. Some people love rice for the purpose of soaking up gravy and, while I do love a good gravy, I like my rice to be so flavorful it can stand on its own.

The part that takes the longest to cook is the peas--aka red kidney beans. Usually 45 mins on the stove, we’re cutting it down to 8 minutes using a pressure cooker. Check out the recipes below for both versions below. Either way, this’ll be one of the most flavorful rice dishes you’ve ever made.

---

PRESSURE COOKING

• 1 cup dried kidney beans

• 5 cloves garlic, chopped

• 4 cups chicken stock (or veggie stock)

• 3 scallions, chopped

• 1 big sprig thyme

• ¼  scotch bonnet pepper, seeds removed

• 1 tablespoon minced ginger

• 1 tablespoon Kosher Salt 

• 2 teaspoon freshly ground black pepper

• 2 ts Turbinado or Raw sugar

• 2 tablespoons Salted butter

• 2 small bay leaf

• 1 cup Full fat coconut milk

• 1 tablespoons Virgin coconut oil

• 3 cups long grain rice, rinsed and drained

1. Combine peas, garlic, and stock in an airtight container and soak overnight in the fridge.

2. Add the soaked beans, garlic, and stock to the bowl of a pressure cooker.

3. Cook on HIGH pressure for 8 minutes.

4. Quick release the pressure.

5. Add remaining ingredients to the pressure cooker.

6. Cook on LOW pressure for 15 minutes (I know the video says 12!)

7. Quick release the pressure. 

STOVETOP

• 1 cup dried kidney beans

• 5 cloves garlic, chopped

• 4 cups water

• 3 scallions, chopped

• 1 big sprig thyme

• ¼  scotch bonnet pepper, seeds removed

• 1 tablespoon minced ginger

• 1 tablespoon Kosher Salt 

• 2 teaspoon Freshly ground black pepper

• 2 teaspoon Turbinado or Raw sugar

• 2 tablespoon Salted butter

• 2 small bay leaf

• 3 cups chicken stock (or veggie stock)

• 1 cup Full fat coconut milk

• 1 tablespoon Virgin coconut oil

• 3 cups long grain rice, rinsed and drained

1. Combine beans, garlic, and water in an airtight container and soak overnight.

2. Add the soaked beans, garlic, and water to a large saucepan with a lid.

3. Bring to a boil then reduce to a simmer and cook, covered, until beans can be crushed between your fingers (about 45 minutes).

4. Add remaining ingredients, except for the rice.

5. Bring to a boil and reduce to a simmer and cook until seasonings are tender (about 5 minutes).

6. Add the rinsed rice to the pot, stir, cover and cook on medium low for 20 minutes.

7. Fluff with a fork and serve.

---