jamaican rice and peas

This sensational dish is a great meal on it's own, but most of the time, it is served as an accompaniment to meat, chicken and especially fish.
It's mild, aromatic and full of good nutrients, not to mention extremely tasty.
This quantity will serve 6-8, also, it is perfect as the next day lunch.


1medium onion
4 cloves garlic
2 cups long grain rice
1 tsp grated ginger
1 tsp salt
1 large red chilli (scotch bonnet if you have it)
1 can kidney beans (or pigeon beans or peas)
2 tbsp olive oil
1 cup chicken (or vegetable) stock
1 cup water
1 can coconut milk
1 wedge of fresh lime per person, for serving


Chop the onion and sauté it in olive oil for about 5 minutes, until translucent but not brown. Add chopped chillies and rice. Stir until rice is well coated and cook for about 2-3 minutes.
Add ginger, salt, rinsed kidney beans, water and stock. Stir. Add coconut milk and stir again.
On top of the rice, place one whole chilli (do not cut, you want only the aroma without the heat).
Cover and cook on the lowest fire for about 15 - 20 minutes. When rice is still a bit crunchy but most of the liquid has been absorbed, turn off the heat and leave to finish cooking in it's own steam, for about 20 minutes.

Serve with grilled fish, chicken or Southern Fried Chicken (click for the recipe).
For a truly authentic taste, squeeze some fresh lime and enjoy :)

Bon appétit!

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