Description
This easy Jamaican rice and peas recipe, elevated with Sunset Scotch Bonnet Oil, offers a creamy, vibrant taste of the Caribbean at home. It’s a satisfying side dish perfect for busy families or comfort food lovers.
Ingredients
- 2 cups long-grain rice
- 15 ounces canned kidney beans, drained and rinsed
- 13.5 ounces full-fat coconut milk
- 1–2 tsp Sunset Scotch Bonnet Oil
- 2–3 sprigs fresh thyme
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup water or vegetable broth
- 1 tsp salt
- 0.25 tsp black pepper
Instructions
- Prep the Rice: Rinse 2 cups of long-grain rice under cold water until the water runs clear, about 1-2 minutes. This removes excess starch for fluffier grains.
- Sauté Aromatics: In a large pot or Dutch oven, heat a drizzle of neutral oil over medium heat. Add 1 small chopped onion and 2 minced garlic cloves. Sauté for 3-5 minutes until softened and fragrant, giving off a sweet aroma. Stir in 2-3 sprigs of fresh thyme.
- Build the Liquid Base: Drain and rinse 15 ounces of kidney beans. Add them to the pot along with 13.5 ounces of full-fat coconut milk and 1 cup of water or vegetable broth. Stir in 1-2 teaspoons of Sunset Scotch Bonnet Oil (adjust to your spice preference), 1 teaspoon of salt, and 0.25 teaspoon of black pepper. Bring the mixture to a gentle boil, with small bubbles forming at the surface.
- Add Rice & Simmer: Stir in the rinsed rice. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice looks tender. Do not lift the lid during cooking; this traps essential steam.
- Rest & Fluff: Remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the steam to finish cooking the rice evenly and separate the grains.
- Serve: Gently fluff the Jamaican rice and peas with a fork before serving. The grains should be distinct and soft. Garnish with chopped scallions if desired.
Notes
For a healthier twist, use brown rice for extra fiber or low-fat coconut milk for fewer calories. Black beans can be substituted for kidney beans. Boost flavor with a few whole allspice berries or a bay leaf. If rice is too wet, cook uncovered over low heat for another 5-10 minutes. If dry but firm, add 0.25 cup hot water or broth, cover, and cook for a few more minutes. Adjust spice level by using less Sunset Scotch Bonnet Oil initially and offering extra on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Jamaican, Caribbean
Nutrition
- Serving Size: 1 cup (200 g)
- Calories: 380 calories
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: jamaican, rice and peas, caribbean, scotch bonnet oil, spicy, side dish, comfort food, easy, vegetarian