Jamaican Rice and Peas

This is what it looked like out my window on Friday.

Snowy.

Snowy.

Then it started to clear up.

Later the same day.

Later the same day.

The recent snow dump had me think of warmer places. Like Jamaica.

Dunn's River Falls. I think.

Dunn’s River Falls. I think.

On the road.

On the road.

Ooo. The colour of the water.

Ooo. The colour of the water.

You will notice that there is no snow in any of those photographs. I wish I was lounging on a beach there right now.

I will have to be content with travelling back to Jamaica in my mind. To help the illusion, I’m making Jamaican Rice and Peas. It’ll be just like being there.

Start by chopping the onion.

Chopped onions.

Chopped onions.

And grate the ginger.

Grated ginger.

Grated ginger.

Cook them until they’re browned.

Browned onion and ginger.

Browned onion and ginger.

Add the rice and stir until coated with the oil.

Add the rice.

Add the rice.

The kidney beans and pepper (I used jalapeno) are added.

Kidney beans and jalapeno pepper.

Kidney beans and jalapeno pepper.

The coconut milk, water and thyme go in too.

Coconut milk, water and thyme are added.

Coconut milk, water and thyme are added.

Cover the pan and cook for 15 – 18 minutes, until the rice is tender.
Fluff the rice and add green onions.

Fluff up the rice and add the green onions.

Fluff up the rice and add the green onions.

Serve the rice and peas, sprinkled with some more green onions, and remember what it was like be warm and to hear birds outside instead of snow plows.

Jamaican Rice and Peas.

Jamaican Rice and Peas.

Slightly altered from the original recipe:
http://www.foodandwine.com/recipes/jamaican-rice-and-peas

Jamaican Rice and Peas

2 tablespoons canola oil
1 small onion, finely chopped
1 1/2 tablespoons finely grated fresh ginger
2 cups long grain white rice, such as jasmine
One 15-ounce can kidney beans, drained and rinsed
1/2 Scotch bonnet or jalapeno chile, seeded
One 14-ounce can unsweetened coconut milk
1 1/2 cups water
1/2 teaspoon thyme
Salt and freshly ground black pepper
4 scallions, thinly sliced

In a large saucepan, heat the oil. Add the onion and ginger and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, until coated with the oil. Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk, water and thyme. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.

Remove the rice from the heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in the scallions and season with salt and black pepper. Discard the Scotch bonnet and serve.

Make Ahead: The rice and peas can be refrigerated overnight.

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