Hey Foodies Bee Hive Family! 🎊
My partner and I committed to saving more money in 2023. I recently lost my mom to cancer, and she left me her cookbooks and recipes. My Jamaican roots run deep, so here's one of my favorite cost-effective and easy-to-master recipes.
Jamaican rice & peas is a Jamaican staple that can last for days to months if you decide to freeze your leftover rice for future delicious meals 😊
—Jamaican Rice & Peas—
Servings: 4-8
[Ingredients]
1/2-1 cup of dried small red beans (Recommendation: rinse and soak them overnight and drain)
3 cups of water or chicken broth (Recommendation: 50/50 water & chicken broth)
1 small onion, finely chopped
2 scallions, chop off the tops, and smash with a knife to release the flavor into your rice
3-5 thyme sprigs or 1 tsp thyme
1/2 tsp ginger, grated (fresh or bottled)
Pinch or two of salt
Pinch or two of pepper
1 13.5-ounce can of unsweetened coconut milk
2 cups of long-grain white rice
1 scotch bonnet pepper or jalapeño pepper (Optional)
5 allspice berries, (Optional)
3 garlic cloves (Optional)
Step 1
Cover your beans with your cups of water and chicken broth in a medium to large saucepan. Please bring them to a boil over medium to high heat. Next, stir in garlic, salt, pepper, thyme, ginger, onions, and scallions.
Step 2
Mix in the coconut milk and bring to a simmer over medium heat. Then cover your pot and simmer over low heat until your beans are tender to your liking, which takes about 1 hour. If you pre-soak your beans, this will cut the boil time down. [Recommendation: adjust your stove heat to maintain a gentle simmer]
Step 3
Stir in rice, cover, and simmer over low heat until the liquid has evaporated and your rice is tender, which takes about 30 minutes. Remove the rice from the heat and let steam off to the side for 10-15 minutes. Enjoy :) [Recommendation: remove the thyme sprigs and season with additional salt as needed]
