Chef and Steward®

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How to cook Jamaican Rice and Peas (Vegan)

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“It is almost mandatory for this dish to be cooked in the Jamaican home at least once per week. It is usually had for Sunday dinner, which is when we have our version of Friday supper. Red kidney beans are also high in Omega-3 so this is the perfect vegan side dish that really could beconsumed as a one-pot meal!”                                                                                                         -Kari Heron, Khaleej Times



Ingredients

500g rice

1 cup dry red kidney beans or 1 can red kidney beans

2 sprigs thyme

2 cloves garlic

2 stalks green onions (whole length)

1 tsp sugar

1 whole green (or any other colour scotch bonnet pepper / habanero)

milk from 1 dry coconut or 1 can coconut cream *

2-4 tbsp coconut oil   (substitute with butter)

1/tsp baking soda

2 tsp salt

Method

If cooking dry beans, soak overnight in 4 cups of water and 1/4 tsp baking soda and one clove garlic. We use the baking soda to reduce the problems of gas that some people have with peas. Keep in fridge until ready to cook. Drain water, remove garlic clove, and rinse in room temperature water.

If using canned beans, pour off half the liquid, then add to pot with thick and creamy coconut milk. I would suggest using at least 2 cups coconut cream (0r entire can) for flavour.

*If using canned coconut milk, use entire can. Be sure to get the cream but ensure you don’t buy the boxes of coconut cream because they usually come sweetened for use in pina colada and desserts.

When making coconut milk, you should yield 1 cup rich coconut milk.   Set aside. Also wash your rice and set aside.

In a large pot, add 4 cups water and beans and bring to a boil then cover pot and reduce to a simmer. When almost cooked- may take hours depending on beans-add your rich coconut milk. Cook until soft then add thyme, green onions, sugar, salt, whole scotch bonnet/habanero, coconut oil and your rice and stir. The liquid should be 1 inch above the rice. You can top up with more coconut milk or water if needed. Bring to a boil and reduce heat and cook on low heat.  Rice should be tender and all the liquid should be absorbed (think pelaf).  Near end of cooking time, if rice is not quite cooked, place cling wrap over rice and cover and reduce flame until the rice steams to the right texture. Stir with fork before serving.

CHEF’S NOTE:  A good rice and peas, like this one that our recipe will give you, is so tasty that it may be had as a delicious Vegan one pot meal (or stolen from the pot in a little bowl with a pat of butter when the Steward turns her back) or as a great side dish for Great with Oxtail Bean Stew, and Jerk Chicken or any meat dish.

Keep in touch!

Comments

  1. I love your website. the recipes are very good and the pictures makes your mouth water. I really really love the pictures. I would prefer if the instructions are below each picture.

  2. oh this dish totally resonates with me! It reminds me of the Indian ‘rajma chawal’ – red kidney beans with rice, though we cook the two separately. I actually love the idea of cooking them together, maybe even with wild rice. lovely recipe, gotta make this one sometime.

  5. Oh, you have NO idea how many memories this brings up! My home town is a lovely mix of African Americans, Puerto Ricans, Irish, Vietnamese and Jamaican! I grew up eating rice and peas, patties with coco bread and cheese, and of course, Ting! Thanks for sharing!

  10. So could I! Working on these things make me hungry, especially since a single post takes hour and I dont stop for meals! Need to pay you a visit after I eat breakfast @ 3:30pm!

  11. Rice and peas is a Jamaican dish, though peas and rice is served in many other places in the Caribbean. There are many Jamaicans working in the hospitality industry in the Bahamas as chefs so you may just have had our very own Rice and Peas and not Peas and Rice there!

  12. OK Tiffany, so all we need now is some loud speakers, some reggae music and we have a block party! Yours must have been one exciting neighbourhood with all that great ethnic food!

  15. I love the image build up on this post, beautiful step by step guide. For anyone who hasn’t tried this dish, it’s a delicious as it looks.

  17. My mother makes has been making rice and peas in a vegan fashion before I even know what a vegan was! Her manner of making rice and peas is almost identical to your recipe minus the scotch bonnet pepper. We will definitely try the scotch bonnet next time as a way to jazz it up. The pictures are indeed gorgeous and I appreciate them greatly.

  18. Really mouthwatering I would dive into some now, however a few grains of pimento would spice it up too. No sugar please …..

  19. Hi There;
    This is cooking as I write. The flavour of the liquid is awesome!!! I was not sure if I was supposed to cover the pot while it simmers. Hopefully that is what I should do as that is how I normally cook rice. I am going to freeze half for another day.
    Thanks for sharing.

  20. Yes Arlene, you did it just right! Happy the liquid was delicious, and the beauty (which I am sure you witnessed by the sound of it) is that each rice grain soaks up all of that deliciousness.

  21. I’m making the Oxtail Stew for the first time. My Husband dose not like thyme is there something I can substetude ?

  22. Just leave it out. Though with all the other stuff you are putting in, he may not notice. Does he also not like fresh thyme? I for one love fresh thyme but detest the dried one.

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