If you’re like me, the inability to travel to the islands right now has left us thirsting not only for beautiful blue water, warm sand and cold rum drinks, but also Caribbean cuisine! While we wait for a time when we can again visit our favorite islands, we’ve been cooking up some of our favorite Caribbean dishes in an attempt to satisfy our Caribbean cravings.

This popular Caribbean side dish is mostly remembered from our time on Jamaica, but was served as an accompaniment to dishes on many other islands that we’ve visited – each with a slightly different taste! Pidgeon peas are traditionally used in some regions, but kidney beans are most commonly used in Jamaica, and apparently both peas and beans are called peas in Jamaica!

Serve a warm bowl of this Caribbean Rice & Peas with Jamaican Jerk Chicken and wash it down with some Authentic Rum Punch! You might also enjoy these recipes for Caribbean Roti and Jamaican Beef Patties.

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Ingredients

1 c Dried Kidney Beans (soaked overnight. Canned kidney beans can also be used in a pinch)
3 c Water
1 small Onion (chopped finely)
3 cloves Garlic (minced)
3 Scallions (chopped)
1/2 tsp Allspice (5-6 Allspice Berries could also be used instead of ground Allspice)
1/2 tsp Thyme (fresh thyme is always better if you have it on hand)
1 tsp Mild Jerk Seasoning
1 Scotch Bonnet Pepper (leave whole)
1/2 tsp Fresh Ginger (grated)
2 tsp Salt
1/2 tsp Black Pepper
13.5 oz can Unsweetened Coconut Milk
2 c Long Grain White Rice

Instructions

Soak the dried kidney beans overnight, then place beans in a large saucepan with the water.
Add onion, garlic, allspice, thyme, Scotch bonnet, ginger, salt, pepper and coconut milk.
Bring to a slow boil, then reduce heat. Cover and let simmer for about an hour.
Add rice, then continue to simmer for about 30 minutes until rice is soft and fluffy.
Remove from heat and let stand for about 10 minutes. Add additional salt and pepper if needed for taste.
Remove the Scotch Bonnet Pepper, fluff with a fork and serve.

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