Jamaica is a beautiful island located in the Greater Antilles and was the home of Bob Marley, one of my favorite musicians.
Some ingredients used in Jamaican cuisine are similar to the ingredients used in Colombian cuisine. Some examples of this are: plantains, yuca, coconut milk, beans, avocado, tropical fruits and anatto.
As you may know by now, my friend Joan from Foodalogue is having a virtual culinary tour and this week she is going to Jamaica. So, I will be joining her with a traditional Jamaican side dish, rice and peas.
Soon you may be asking, "where are the peas in this recipe?". Well, in Jamaica, beans are called peas. This recipe is flavourful and delicious and is especially good with fried plantains on the side.
Jamaican Rice and Peas
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 habanero pepper finely chopped
- 3 scallions chopped
- 1 ½ cups rice
- 1 can 15.5 oz red kidney beans, drained and rinsed
- 11/2 cups coconut milk
- 2 cups water
- Salt and pepper
- 1 tablespoon butter
- ½ teaspoon fresh thyme
- Heat the olive oil in a medium pot. Add the scallions and cook about 3 minutes. Add the garlic and habanero and cook for 2 minutes more. Add the rice and stir until well combined.
- Add the beans, salt, pepper, water, coconut milk, butter and thyme. Bring to a boil, then reduce the heat to low, cover the pot and let it simmer over low heat for about 35 minutes or until all the liquid is absorbed.
- Fluff with a fork and serve warm.