Hey there, food lovers! If you’re ready to take your taste buds on a tropical vacation, then you are in the right place. Today I���ll be showing you how to whip up The BEST Jamaican Rice and Peas | Made In 2 Easy Steps. This classic Caribbean dish, with its spicy kick and hearty flavours, is perfect for Sunday dinners, family gatherings and festive occasions. But truth be told, it���s so darn delicious; you���ll want to make it any day of the week!
Infused with creamy coconut milk, fragrant thyme, allspice and scotch bonnet pepper, our Jamaican Rice and Peas will blow any regular old rice dish out of the water, mon. And listen, don���t let the simplicity of the two-step procedure fool you. This dish is legit and will have your guests beaming with every spoonful. So, if you’re in the mood for some awesome island flavours, sit tight and let’s get our cook on.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Yield: 4 servings of heavenly rice
Alright! Let’s move on to the ingredient breakdown and the art behind making this Caribbean masterpiece.
Ingredients & Equipment You’ll Need
- 2 cups of long grain rice
- 1 cup of red kidney beans
- 1 can of coconut milk
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 Scotch bonnet pepper, whole
- 2 sprigs of fresh thyme
- 1 teaspoon of allspice or pimento seeds
- Salt to taste
You���ll also need a large pot, a wooden spoon and a tight-fitting lid for the pot.
The coconut milk gives the rice a creamy consistency while the allspice provides that authentic Jamaican flavour. Feel free to use canned kidney beans if you can���t find fresh ones and substitute the Scotch bonnet pepper with a habanero pepper if you need to tone down the heat.
How To Make The BEST Jamaican Rice and Peas
- Start by rinsing the rice under cold water until the water runs clear. This helps to remove any excess starch, which prevents the rice from getting gummy during cooking.
- In your pot, combine all the ingredients and bring to a boil over medium heat. Once boiling, reduce the heat, cover the pot and let it simmer until the rice is tender and the liquid has been absorbed. This should take about 20-25 minutes.
Tips For The Best Results
- Ensure the pot is tightly covered while simmering. This helps the rice to cook evenly.
- Rinse the rice thoroughly to reduce stickiness.
Storage Tips
- Store leftover rice in an airtight container, it can be refrigerated for up to 5-7 days.
- You can freeze cooked rice for up to 3 months.
Frequently Asked Questions
Q: Can I use brown rice?
A: Yes, you can, but note that brown rice generally takes longer to cook than white rice.
Q: Can I leave out the Scotch bonnet pepper?
A: You can, but it will alter the flavour. If it���s too spicy, remove the seeds and use just the flesh.
Q: How do I know when the rice is done?
A: The rice is done when it’s tender to the bite and all the liquid has been absorbed.
Q: Can I freeze leftover rice and peas?
A: Absolutely! Just make sure it’s cooled before you put it in the freezer.
Q: Do I have to use kidney beans?
A: Traditionally, red kidney beans are used but you can use black beans or pigeon peas if that’s what you have on hand.
Nutritional Facts of The BEST Jamaican Rice and Peas
Each serving contains 375 calories, 6g protein, 75g carbohydrates, 4g fiber, 3g sugar, and 3g fat.
In conclusion, The BEST Jamaican Rice and Peas is a colourful, flavour-packed dish that’s sure to light up any table. Why not pair it up with some jerk chicken or grilled fish for a complete Jamaican feast? Jah bless!
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