Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Yield: Serves 6
Cuisine: Caribbean
Ingredients: 1 cup, dried red kidney beans, picked over and rinsed; 3 cups, chicken broth; 1 , (14-ounce) can coconut milk; 10 , sprigs fresh thyme; 2 , scallions, sliced thin; 4 , garlic cloves, chopped coarse; 1 , Scotch bonnet chile; 2 teaspoons, table salt; ½ teaspoon, pepper; ¼ teaspoon, whole allspice berries; 2 cups, long-grain white rice, rinsed; 2 tablespoons, unsalted butter

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Appears in Cook's Country October/November 2021

No Jamaican feast is complete without the “coat of arms.”

SERVES6

TIME2¼ hours, plus 8 hours soaking

WHY THIS RECIPE WORKS

Rice and peas is so foundational in Jamaican cooking that it has been called the nation's “coat of arms.” Brought to Jamaica by enslaved West Africans who were skilled at growing and cooking rice and beans, the dish was traditionally made o...

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