Caribbean🍚 Starches

Delicious and Quick 25 Minute Rice and Peas

Name: Delicious and Quick 25 Minute Rice and Peas
Total time: 25 min
Cuisine: Caribbean
Ingredients: ~2 tbsp butter; 1 onion; 2 garlic cloves; ~1 tsp pimento berries (allspice); ~2 scallion; 1½ Scotch bonnet pepper; 2 fresh thyme; to taste fresh ground black pepper; to taste salt; 1 cup red beans (canned); ~2 cups white rice (basmati or jasmine); ~1 cup coconut milk; ~1½ cups water; 1 bay leaf (optional); ~3-4 slices ginger slice (optional); ~1 tsp chicken stock powder or bouillon (optional)

⏱ 25 min

A quick take on traditional Jamaican Rice and Peas that comes together in just 25 minutes. By rapidly infusing the flavors of the aromatic base, using fast-cooking white rice, and canned beans, this recipe maintains authentic taste while significantly reducing the cooking time.

Adapted from a video by caribbeanpot

Watch on YouTube

Ingredients

butter~2 tbspest.
oniondiced1
garlic cloves2
pimento berries (allspice)~1 tspest.
scallion~2est.
Scotch bonnet peppersliced lengthwise, half floating in the pot for flavor; optional to use full pepper or adjust to taste1½
fresh thymewhole sprigs2
fresh ground black pepperto taste
saltto taste
red beans (canned)

Steps

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1
Heat butter in a pot over medium heat. Butter adds richness to the dish; olive oil, vegetable oil, or coconut oil can be used as substitutes.
2
Add the diced onion and garlic cloves, stirring quickly to awaken the flavors. This rapid infusion technique replaces the traditional slow-cooking method.
3
Stir in the pimento berries, scallion, Scotch bonnet pepper, and thyme sprigs. Continue cooking for about 3 minutes to infuse all the flavors together.
4
Season with fresh ground black pepper and salt. Add the canned red beans with their brine and stir gently. Let the flavors infuse into the beans for about 2 minutes.
5
Rinse the white rice under running water until the water runs clear. Use basmati or jasmine rice for quick cooking.
6
Increase heat to medium-high and bring the mixture to a boil. Add the washed rice and coconut milk.
7
Add the sliced Scotch bonnet pepper (optional) for spiciness. Habanero, jalapeño, or other spicy peppers can be substituted to your preference.
8
Stir the mixture gently to combine all ingredients. Do not stir again after this point, as it causes rice grains to release starch and become mushy.
9
Cover the pot and reduce heat to medium-low or low. Cook for about 8 minutes. If using a clay pot, be mindful of its heat retention. If the pot has a vent hole, cover it with foil to keep the steam inside.
10
After 12 minutes, check the pot—most liquid should have evaporated. Keep the heat on the lowest setting and continue cooking for 3 to 5 minutes until the rice is fluffy and the moisture is completely absorbed.
11
Remove the thyme sprigs, pimento berries, and Scotch bonnet pepper (if desired). Use a fork to fluff the rice gently, breaking up any clumps to achieve a light, separate grain texture.

Delicious and Quick 25 Minute Rice and Peas

Ingredients

Steps

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