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jamaican rice and peas

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Gluten Free Meat & Poultry

Salted Pigtail Rice And Peas.

3 Comments on Salted Pigtail Rice And Peas.

Arguably the easiest Jamaican Rice and Peas to make is the Slow Cooker version I shared a while back and while that’s one of my go-to recipes, IMHO when you add salted pigtail to the dish it takes on a new level of ‘comfort’. Served with a healthy side of Jamaican Style Steamed Cabbage and even in the middle of a bitter Canadian winter, you’ll be cozy, warm and well fed.

You’ll Need…

1 1/2 cup dried red kidney beans (soaked)
6-8 sprigs thyme
2 scallions (chopped)
4-6 cloves garlic (smashed)
1 medium onion (diced)
1 Scotch Bonnet pepper (see notes below)
8 pimento berries (allspice)
1/2 teaspoon black pepper
2 lbs salted pigtail (pre-cooked)
1/2 cup coconut cream
2 1/2 cups par-boiled brown rice (washed)
water (12-14 cups)

Notes! Soak the washed (dried) red kidney beans in water (covered) so it cooks faster. May I recommend that you follow along with the video below as much more about the recipe is discussed there. Especially how I pre-cooked the salted pigtail pieces. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific dietary requirements. I suggest you get your butcher to cut the salted pig tail into 1 – 1 1/2 inch pieces for you as they can be tough to cut through.

In a deep pot, put the pre-soaked red beans and any remaining water from soaking them overnight or at least 4 hours. Followed by the thyme, scallions, garlic, onion, pimento berries (allspice), black pepper and the Scotch Bonnet pepper.

With the Scotch Bonnet pepper (a habanero will work also) you have two options. As it cooks you can break it and release the heat or try your best to NOT break it while cooking and remove it near the end.

Turn the stove on high, add about 8 cups of water and the coconut cream.

Bring to a boil, then reduce to a simmer and cook for 90 minutes or until the beans are tender. Keep in mind that we did pre-cook the salted pigtail (see video). During the cook time you’ll need to add about 4-5 cups of water, keeping in mind that we still need liquid for cooking the rice.

NOTE! if you don’t have coconut cream, you may use 2 cups of coconut milk and leave out 2 cups of the water I mentioned.

Wash the rice with cool water and repeat until the water runs clear. Now into the pot and raise the heat to bring it back to a boil.

Reduce to a rolling boil / simmer and cook for about 20-25 minutes or until the rice is tender. If you use white rice, it will cook quicker and you’ll need less liquid.

No, we didn’t add any salt to the dish as the remaining salt from the salted pigtail should be enough to season the dish. However, taste it at this point and adjust the salt to your liking. This is also when you’d remove the whole Scotch Bonnet pepper if you didn’t want the sort of kick.

Turn off the heat and cover the pot. After 8-10 minutes you can go in with a fork and fluff it if you want. Enjoy!

Personally I thin that this version of rice and peas is better a bit wet or NOT Shelly!

Gluten Free Rice & One-Pot Dishes Vegetarian

Rice Cooker Jamaican Rice And Peas Recipe

26 Comments on Rice Cooker Jamaican Rice And Peas Recipe

jamaican peas and rice (10)

Most people who are new to Caribbean cuisine at one point or the other, always end up trying to make Jamaican style rice and peas (peas and rice?). Sadly if you’re not seasoned at making rice and peas, it can be a bit challenging. You always risk ending up with rice which is overcooked and soggy. With this in mind, I decided to share a fool-proof way of cooking Jamaican rice and peas, with the same flavors and texture you’d get from the conventional method of cooking this dish. However we’ll employ the use of a rice cooker!

You’ll Need…

3 cups (rice cooker sized cup) brown par-boiled rice
1 cup coconut milk
1 scallion
1 tablespoon thyme (fresh)
1 cup red beans (from a can)
1/4 habanero or scotch bonnet pepper (diced)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon allspice (pimento berries)

* water according to your rice cooker directions for cooking brown rice
* treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions

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Yes, it’s always confusing to people outside the Caribbean when we say rice and ‘peas” and technically we use red beans and not peas. Wash the rice.. either you put it in a deep bowl and pour cool water over it, massage it with your hands, then pour that cloudy water out. Repeat until the water is clear. I usually just put the rice in a strainer and allow water to flow through it, while I work my fingers through it. Basically the same.. till the water runs clear.

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Place the washed rice into the rice cooker, then add all the other ingredients and give it a good stir. Then top with water according to your rice cooker’s instructions and set it on cook.

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Half way through the cooking process, I like giving it a stir to make sure everything is mixed well and the heavy red beans don’t sink to the bottom of the rice cooker.

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Please note that we have natural sugars from the rice and coconut milk so after the rice cooker is done cooking and goes into the ‘keep warm” cycle.. you may want to turn it off. If not it can start to ‘cake’ at the bottom of the rice cooker the longer it remains on the heat setting. Give it about 10 minutes after cooking, then take a fork and gently work the rice so you get what my Jamaican friends call “shelly” rice (grainy).

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Basically this is the simplest way to make perfect Jamaican rice and peas, without the stress of ending up with soggy rice. Should you encounter any problems or need clarity on anything, do use the contact link (top of page) to get hold of me. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Note: remember when handling scotch bonnet and other hot peppers, to wear gloves and wash your hands with soap and water immediately after.

Recipe Card

Classic Jamaican peas and rice in a white dish
Print Recipe

Jamaican Rice and Peas

Cuisine: Courses: , , , , , , , , , , , , Recipe Keys: Dairy Free Gluten Free One Pot Quick Meals Vegetarian
Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins
Servings: 6
Diet:
R Rice

Description

Creamy coconut-infused rice simmered with tender beans, aromatic herbs, and gentle heat; a Caribbean table essential.

Ingredients

Instructions

Video
  1. If using dried beans, rinse and soak overnight.
  2. Drain and place in a large pot with water; bring to a boil, reduce heat, and simmer until tender, about 30 minutes.
  3. Add coconut milk, onion, garlic, scallions, thyme, scotch bonnet, salt, pepper, and pimento (if using) to the pot; stir and bring just to a boil.
  4. Add rice, stir once, then reduce heat to low, cover tightly, and cook 20–25 minutes until rice is tender and liquid is absorbed.
  5. Remove from heat and let sit, covered, 10 minutes. Remove the scotch bonnet, thyme stems, and pimento berries.
  6. Fluff rice gently with a fork and serve hot.

Note

  • water according to your rice cooker directions for cooking brown rice
  • treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions
Tell us what you think
Vegetarian

Classic Island Peas And Rice.

37 Comments on Classic Island Peas And Rice.

This is a repeat of the original peas and rice recipe I posted a while back, however this time we’re using fresh kidney beans and not the stuff from the can. In that rice and peas recipe there was a lot of discussion about the real name.. is it rice and peas or peas and rice. But here’s the funny part.. we’re not even using peas, but beans. This peas and rice dish is normally associated with Jamaica and quite rightly so, however just about every island in the Caribbean does a version of rice and peas. My daughters refer to this dish as the spicy rice with the beanies (anything with peas or beans are called beanies), as I love to burst the scotch bonnet pepper near the end of cooking to release all that wonderful Caribbean vibe! We’ll get to that later on in the recipe.

You’ll Need…

1/2 cup red kidney beans (dry)
1/4 teaspoon black pepper
1 1/2 cups coconut milk
1 scotch bonnet pepper
1 onion
2 cloves garlic
1/2 teaspoon salt
3 sprigs thyme
2 cups long grain brown rice (par boiled)
1/4 teaspoon ground allspice
2 scallions
2 cups water

Note: If you have whole pimento berries (allspice) feel free to use about 3 instead of the ground allspice.

Quickly go through the dried kidney beans to remove any debris which may be among them (I’ve seen little pebbles in the past as well as twigs). Then rinse with cool water, drain and place in a bowl. Now add the 2 cups of water and allow to soak for a couple hours. Overnight is probably best as it will cook much faster. Then pour everything into a deep sauce pan and bring to a boil.

Chop the scallion, onion and garlic and add it to the pot as well. Same for the salt, black pepper, all spice and toss in the sprigs of thyme. Don’t worry about the sprigs as we can remove it when the dish is done cooking.. we want maximum flavor from the thyme sprigs. As it comes to a boil, drop in the scotch bonnet pepper whole into the pot. This will give us a ton of flavor and not that raw heat scotch bonnet peppers are infamous for. Place the lid on your pot and reduce to a gentle simmer.

We’re trying to get the kidney beans tender before adding the rice, but at the same time we’re building a wicked flavor base.

Your kitchen will have a lovely aroma as this simmer away. Depending on how long you pre-soak your beans, it should take anywhere from 40 minutes to 1 hour to get tender. They will plum up and the water will take on a lovely reddish colour.. this will help add that unique color when we add the rice. I had soaked my beans for 2 hrs and it took 40 minutes to get tender enough for me to continue.

Now it’s time to wash your rice. Traditionally the rice is placed in a bowl with water, you then massage with your hands. The action will cause the white grit and impurities from the polishing of the rice to cause the water to go cloudy. Drain that water out and repeat until you no longer have that cloudy appearance. Recently I adopted a new method for washing my rice though.. I place the rice in a strainer, then allow water to pour over it as I work my hand/fingers through it. This method works like a charm and it so much easier to strain and place in the pot.

Now add the washed rice to the pot with the now plump beans and give it a good stir. Add the coconut milk, then bring back to a boil (I’ve seen some people put a tablespoon of vegetable oil into the pot at this time as well) … then reduce the heat to a gentle simmer, put the lid on the pot and allow to cook. Depending on the rice you use (no 2 brands cook the same), it can take between 25 minutes and 40 minutes to fully cook.

The liquid will burn off slowly as the rice cooks away, so keep an eye on things.. in the event your rice is not fully cooked, you may need to add a little water or coconut milk. I like my peas and rice grainy, but if you like the rice a bit more creamy you may need a bit more liquid and cooking time.

Remember to remove the sprigs from the thyme and don’t forget that scotch bonnet pepper. You can certainly burst it open and release the heat or fish it out and discard. However I’m sure one of your family members or friends may appreciate the pepper (set it aside for them). Rice and peas is a sort of tricky dish to prepare as it can be a bit hard to get that perfect texture, where it’s grainy and not soggy. Following this recipe and with close attention near the end of cooking and I’m sure you’ll have a tasty peas and rice dish. Remember that the rice will continue cooking after the stove is turned off, from the residual heat. I usually take mine off the stove when it’s 95%  cooked, so the residual heat will finish it off for me.

I do hope you give this recipe a try and don’t forget to share it with family and friends.. that’s a huge part of being from the Caribbean and adopting our lifestyle.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Vegetarian

Rice and peas without peas?

55 Comments on Rice and peas without peas?

caribbean recipe peas and riceThough you may know it as rice and peas or peas and rice, peas is not actually used in this dish. Instead red kidney beans is the actual “peas” of choice used. And though we may associate this dish as being uniquely Jamaican, it’s also enjoyed throughout the Caribbean. However there are limited restaurants in Trinidad and Tobago that serves it and I’m still to find a home where it’s part of their weekly menu. Our choice for a rice dish with peas is Pelau.

This recipe is a modified version of a recipe that was passed on to me from a good friend from St Vincent. According to him, he makes the best rice and peas in the Caribbean… we’ll leave it as that for now!

You’ll Need…

2 cups brown rice (not instant)
3 cups water
1 cup coconut milk (unsweetened)
2 cloves of garlic
1 scallion (sliced)
2 tablespoon olive oil
1 teaspoon fresh thyme
1 can red beans (kidney) 19oz
1 teaspoon salt
Dash black pepper
1 whole hot pepper (scotch bonnet, habanero or whatever you like) * This is optional.
1 medium onion diced

Start by dicing the onion and scallion and smash the garlic so it’s crushed but not in many pieces. This way you can remove it from the finished dish easily. Also remember to remove the thyme off the sprig or you can leave it on the sprig and take the spring out when the dish is done cooking.

ingredients for peas and rice

jamaican recipe

Then we’ll put a deep pot on medium heat and pour in the oil to heat up. When the oil is hot, add the onion, garlic, thyme and scallion. Allow this to cook on medium heat for about 3-5 minutes.

how to cook peas and rice

rice and peas recipe

While this cooks, let’s get the rice ready. I usually wash my rice before cooking to get rid of any grit and dirt. I do so by putting the rice into a bowl and let warm water cover it. Then using my hand and fingers I massage the rice. You’ll notice the water will go a bit gritty/white (see pic below). Drain that water out and rise a couple times again. Be sure to drain out the water well the final time. Now the onion should be soft and the oil infused with the other ingredients we added to the pot. Empty the wash rice and give the pot a good stir.

brown rice for making peas and rice

recipe jamacian rice and peas

jamaican rice and peas

I’ve seem people empty the can of red beans directly into the pot, but I hate the liquid it’s packaged in. So I drain and give a quick rinse before emptying into the pot. After that I add the water, coconut milk, dash of black pepper, salt and the whole pepper. By putting the pepper whole, I can remove it at the end… plus it will get some of the flavour of the pepper without the actual heat. I then bring it up to a boil, turn it down to a simmer and cover the pot. This will then cook for about 25 minutes.

cooking peas and rice

jamaican peans and rice

trinidad peas and rice

Stir every 5 minutes or so, and play close attention to the level of liquid. If you find that the liquid is drying up too fast, turn down the heat a bit. The final 10 minutes is crucial, since you want the rice to to cook, but not overcook and go mushy. If after 20 minutes you find that the rice is plump, turn up the heat (remove the lid) and cook off any remaining liquid. TIP: Here’s a simple way to test the rice to see if it’s done. Take a couple gains out of the pot and place on the counter top or on a side dish. Now gently press your fingers down and across the grain of rice. If there’s no solid texture (grainy feel), it means the rice is fully cooked.

As mentioned the last 10 minutes is crucial, since this is where you can control the desired texture of the rice. With the use of coconut milk and the fact that the rice contains starch it’s very easy to go creamy and sticky. I like my rice grainy so I burn off the liquid very fast once I determine that it fully cooked. Most times I under cook it (means the rice could use about 5 minutes more cooking) then I remove it off the heat with the lid covered. The residual heat in the pot continues to cook it while not on the heat of the stove.

* If you find that your rice is not fully cooked and your liquid is gone, simply add some boiling water to the pot and continue cooking.

caribbean peas and rice

The finished dish with some curry chicken wings.

peas and rice recipe

I’d love to hear from you, especially if you have a different way of preparing rices and peas. Please leave me your comments in the area provided below.

Happy cooking

chris…

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