Jamaican Rice and Peas or peas and rice is a traditional recipe within the West Indian Caribbean islands. The ‘peas’ are traditionally pigeon peas, but more often substituted with kidney beans, and the dish is frequently served with curry goat.
Ways to Make Jamaican Rice and Beans
The bigest variation on this recipe is between kidney beans or pigeon peas. Although most recipes verry on how much and what kind of spices they almost always include coconut milk. Some call for water and some call for chicken stock.
How to Store Jamaican Rice and Peas
You can keep your leftover rice and beans in a refrigrator for 3 to 5 days, after that it will go bad. You can freeze rice and beans for upto 3 months. Insure it is sealed in an airtight container to avoid freezer burn.
History of the Jamaican Rice and Peas Beans
Jamaican Rice and Peas dish originated in Ghana and along the Ivory Coast in West Africa. It was brought to Jamaica during the time of slavery in the 18th century by African Slaves.
The City of Treasure Beach, Jamaica
Treasure Beach is the name given to a stretch of four Jamaican coves and their associated settlements: Billy’s Bay, Frenchman’s Bay, Calabash Bay, and Great (Pedro) Bay.
The region is isolated from the main tourist areas and the minor roads connecting with the main highway at Black River or Santa Cruz tend to suffer damage in heavy rain but are usually passable with care. There are a few small hotels and guest houses serving tourists seeking a very quiet seaside location
A Brief History of Treasure Beach, Jamaica
The beach resort takes its name from “The Treasure Beach Hotel” opened by a Canadian man in the 1930s. It went on to become the name given to four bays in the surrounding area.
Tourism in Treasure Beach, Jamaica
Treasure Beach is located on the quiet and peaceful South Coast of Jamaica far away from the hustle and bustle of the traditional “tourist areas”. We are proud to be known as the Home of Community Tourism which is about sharing . . . sharing moments, sharing your heritage, sharing sustainability, sharing real life. We refer to our visitors as guests and encourage you to walk out “pon di road” and meet members of our community.
Popular Jamaican dishes include curry goat, fried dumplings, ackee and saltfish. Jamaican patties along with various pastries, breads and beverages are also popular.
Time to Make Jamaican Rice and Peas
Visit Jamaica or several other Caribbean islands and you will find that the local population refer to beans as ‘peas’. Regardless what you call it this dish will turn your ordinary side dish of rice into the star of the meal.
- 1 cup kidney beans
- 3 cups water
- 1 small onion finely chopped
- 2 scallions finely chopped
- 3 garlic cloves minced
- 5 allspice berries
- 5 thyme sprigs
- 1 scotch bonnet pepper
- ½ tsp ginger
- black pepper
- 13½ ounce unsweetened coconut milk
- 2 cups long-grain white rice
Time needed: 2 hours.
How to Make Jamaican Rice and Peas
In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat.
Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper.
Stir in the coconut milk and bring to a simmer. Cover and simmer over low heat until beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.
Stir in the rice, cover, and simmer over low heat until the rice is tender and the liquid is absorbed for about 30 minutes.
Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries, and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt. Serve hot.
Simmered in coconut milk and a handful of delicate aromatics, this Jamaican favorite turns boring, bland rice into the star of the entire meal.
Jamaican Rice and Peas
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- In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat.1 cup kidney beans, 3 cups water
- Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper.1 small onion, 2 scallions, 3 garlic cloves, 5 allspice berries, 5 thyme sprigs, 1 scotch bonnet pepper, ½ tsp ginger, salt, black pepper
- Stir in the coconut milk and bring to a simmer. Cover and simmer over low heat until beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.13½ ounce unsweetened coconut milk
- Stir in the rice, cover, and simmer over low heat until the rice is tender and the liquid is absorbed for about 30 minutes.2 cups long-grain white rice
- Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries, and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt. Serve hot.
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V6JP+68 Treasure Beach, Jamaica
Jakes country kitchen restaurant operates according to the mantra, “Eat what you grow, grow what you eat.” Everyday, we choose the finest produce and ingredients from local farmers for the dishes we serve at breakfast, lunch, and dinner as well as for the fruit juices, teas, and coffee we offer throughout the day. Our vegetarian menu is always fresh and it’s always available.