rice and peas

This simple Baked Rice and Peas dish uses pantry and freezer staples, a great side dish to go along with grilled shrimp or chicken.

Baked Rice And Peas

rice

14.5 oz can chicken or vegetable broth

butter

Parmesan cheese

oz (1/2 package) frozen peas (or canned)

Baked Rice and Peas

Preheat oven to 350°F.

Combine all ingredients in a oven-safe baking dish with a lid.

Place a piece of tin foil between the lid and the dish to ensure no steam escapes.

Bake 45 minutes (do not open, do not peek, do not stir to rice).

When 45 minutes is up, remove from oven and let it sit for 10 more minutes to allow the steam to finish cooking the rice, (do not open, do not peek, do not stir to rice).

After 10 minutes, remove lid and fluff with a fork.

Give your risotto a lift with Venetian "rice and peas", flavoured with crisp bacon, sharp parmesan and a hint of lemon.

Risi e bisi

1.375L (5 1/2 cups) Massel chicken style liquid stock

olive oil

pkt rindless bacon, coarsely chopped

garlic cloves, finely chopped

(1 1/3 cups) arborio rice

milliliters (1/2 cup) white wine

(1 1/3 cups) frozen peas

lemon juice

lemon rind

(3/4 cup) finely grated parmesan

basil

Seasoned with garlic, ginger, and thyme, Jamaican Rice and Peas is a uniquely irresistible rice dish made with coconut milk, allspice berries, and kidney beans.

Jamaican Rice and Peas

onion

garlic (minced)

ginger

thyme (chopped)

salt

black pepper

allspice

Scotch Bonnet chile ((or Habanero), diced *)

water (or low-sodium chicken stock)

(13.5 ounce) can full-fat coconut milk

white rice

(15 ounce) cans red kidney beans (drained and rinsed)

lime juice (for serving (optional))

Saute the aromatics. Heat the olive oil in a large sauté pot over medium-high heat. Add the onions and cook for 5-6 minutes, or until soft and translucent, stirring often to prevent burning. Reduce heat to medium-low and add the garlic, ginger, fresh thyme, salt, pepper, ground allspice, and Scotch bonnet chile (or habanero). Mix well to combine. Stir continuously for 1-2 minutes.

Add the water and coconut milk. Add the water (or chicken broth) and coconut milk to the pot. Mix to combine and bring just to a boil.

Add the rice. Stir in the rice, reduce heat to low, and cover. Cook the rice until liquid is absorbed and rice is tender, checking every 5 minutes and gently fluffing with a fork as it cooks.

Remove from heat and add the beans. Remove pot from heat and gently stir in the drained and rinsed kidney beans. Cover and allow rice to rest for an additional 5 minutes before serving.

Jamaican Style Cauliflower Rice and Peas

cauliflower rice

garlic clove, minced

green onions, finely chopped

sweet onion, finely chopped

scotch bonnet pepper

avocado oil

water

coconut milk (full fat)

thyme

tsp allspice ginger

white pepper

Heat a large sauté pan over medium heat, then add avocado oil, onions, and the whole pepper. Cook until onions are translucent and beginning to caramelize, then add green onions, garlic, and thyme. Stir and continue cooking until garlic is fragrant, about 2 more minutes.

Add water to the pan to deglaze, then taste for heat. Remove pepper now for mild rice that’s kid-friendly. 

Add coconut milk, beans, salt and white pepper, ginger, and allspice. Stir frequently and bring to a gentle boil. Make sure the cauliflower rice is broken up in the bag, then add to the pan, stir, and return to a gentle boil. For medium heat rice, remove the whole pepper at this time.

Reduce heat to medium-low and cook uncovered until the cauliflower rice reaches preferred texture and most of the liquid has evaporated (about 15 minutes, depending on preference). Season with additional salt and pepper, to taste. For spicy rice, remove the whole pepper now.

If serving with our Baked Jerk Chicken, a light drizzle of the marinade reduction is excellent on the rice.

Loved it! Almost doubled the all spice and ginger, but that it to each persons particular taste. Delicious healthy option to satisfy the craving. Thank you!

Didn't have a bonnet/habanero so settled for a serrano--was hot, but probably not hot enough for my husband. Used fresh riced cauliflower and some cook quinoa-and it turned out good. Happy to have a side dish for my Jamaican jerk grilled chicken!
Now I just need to find a fruit or cold salad to got with it I will be set

Rice pilaf with fluffy basmati rice, warming spices, and aromatics is a delicious way to take plain ol’ rice to the next level! Perfect for busy weeknights as it comes together in just 30 minutes!

Easy Rice Pilaf with Peas and Carrots

basmati rice

Extra virgin olive oil

yellow onion, (finely chopped)

garlic cloves, (minced)

peas

Kosher salt

coriander

paprika

Aleppo pepper

turmeric

walnut halves, (toasted)

pine nuts, (toasted)

¼ cup sliced almonds, (toasted)

¼ cup dried fruit, (such as raisins

Wash the rice very well a few times until the water is clear.  You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.

In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.

Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.

Allow the rice about 5 to 10 minutes to rest before serving.

Serve with the nuts and raisins on top.

https://content.jwplatform.com/videos/PBtjApTm.mp4

Middle Eastern Rice Pilaf

A simple chicken casserole with paprika, cumin and coriander served in a tomato sauce with basmati rice and kidney beans

Spicy chicken with rice & beans

pack skinless, boneless chicken thigh (6 thighs)

paprika paprika

tsp cumin

tsp coriander

chilli flakes

garlic

tbsp sugar

passata

chicken stock

tbsp white wine vinegar

red, orange or yellow pepper

kidney bean

yogurt

Cut 2-3 slashes in each chicken thigh, sprinkle the spices over and turn to coat. If you have time, cover and leave to marinate at room temperature for 2 hrs, or overnight in the fridge.

Heat half the oil in a large pan. Add the onion and cook for 4 mins. Stir in the garlic and cook for 30 secs more. Remove with a slotted spoon and set aside.

Add the remaining oil to the pan and sprinkle over the sugar. Cook over a medium heat until the sugar begins to caramelise. When it turns dark brown, add the chicken and cook for 4 mins, turning. Pour in the passata, stock and vinegar, then add the pepper, onion and garlic. Season and stir. Bring to the boil, reduce the heat, cover and simmer for 25 mins, stirring occasionally.

Meanwhile, put the rice in a saucepan, cover with water and add salt. Bring to the boil and cook for 10-12 mins. Drain and return half to the pan with half the kidney beans, then cover. (Run the other half of the rice under cold water, drain and leave until cold, then mix with the remaining kidney beans. Chill in a container for Thursday’s recipe.).

Serve the chicken with the rice and beans, and spoonfuls of natural yogurt.

Recipe video above. Perfumed with thyme and all spice with a hint of traditional warmth from fresh chilli, this Jamaican coconut rice makes the perfect side dish for tropical themed foods such as Jerk Fish or Chicken, with a side of Jamaican slaw!Baking is best - Ordinarily, this dish is prepared on the stove. But I find the most fuss-free way to make coconut rice is in the oven.Fluffier, no scorched base, entirely hands off. Try it. You&#39;ll be converted for life!

Jamaican rice and peas

/ 3 tbsp unsalted butter ((or 2 tbsp canola or veg oil))

garlic (, finely minced)

onion (, finely chopped)

tsp all spice powder ((sub mixed spice))

bay leaves (, preferably fresh)

scotch bonnet

coconut milk (, full fat (Note 3))

tsp cooking salt

long grain white rice ((Note 4))

Preheat oven to  200°C/400°F (180°C fan).

Sauté aromatics - Melt butter over medium-high heat in a medium or large ovenproof pot (Note 5). Cook garlic, onion, thyme, all spice, bay leaves, scotch bonnet until onion is translucent (~ 3 minutes).

Add coconut milk, water, beans and salt. Once it comes to a simmer, add rice then give it a quick stir. Once you see bubbles breaking the surface, immediately cover then transfer to oven.

Bake for 40 minutes. All liquid should be absorbed (tilt to check) though you will have some coconut cream on the surface.

Rest - Leave the pot on the counter with the lid on for 15 minutes. Then fluff and serve!

Our Vegan Jamaican Bowl brings that island flavor! Our bowl is the perfect way to liven up your boring meal-prep routine. Jamaican cuisine is one of our top favorites, so we created this bowl as an ode to the flavors and aromas of that beautiful island nation. The jerk sweet potatoes, rice and peas, Caribbean collard greens, and mango salsa are a culinary dancehall party for your tastebuds. Our bowl has got sweet, heat, spice, and it's loaded with nutrients. The best part is that the components requires little active cooking, so you can set them and forget them! 

Vegan Jamaican Bowl

our Vegan Jamaican Rice and Peas

our Caribbean Collard Greens

potatoes

Tbsp neutral-flavored oil (we used avocado)

Tbsp jerk seasoning (we used the Walkerswood brand)

mango (peeled and diced finely)

red onion (diced finely)

Tbsp cilantro (chopped)

mini bell peppers

lime

Salt and freshly cracked black pepper (to taste.)

The rice and peas and collard greens are simple one-pot dishes that you can have going simultaneously. Meanwhile, you can have the sweet potatoes roasting away and quickly throw together the mango salsa.

Preparation Tip: 

Preheat oven to 425°F. Whisk together oil and and jerk seasoning. Evenly coat sweet potatoes in jerk mixture and arrange over a lined baking tray. Bake for 30-35 minutes. 

For the Jerk Roasted Sweet Potatoes:

Combine mango, red onion, cilantro, and bell peppers in a medium bowl. Toss with lime juice and season with salt and pepper, to taste. 

For the Mango Salsa:

Divide rice and peas, jerk roasted sweet potatoes, curried collard greens, and mango salsa evenly among six bowls. Enjoy!

Assemble the Bowls:

This easy to prepare and delicious Jamaican Rice and Peas Recipe is a must try! It has long grain brown rice and it is cooked in seasoned coconut milk for a true taste of the island.

Jamaican Rice And Peas Recipe

kidney beans

(14-ounce can) coconut milk

long grain brown rice *Make sure you use brown rice and not white rice

Scotch Bonnet pepper

(15-ounc can) dark kidney beans rinsed and drained

ginger grated

If using dried kidney beans, rinse and sort beans and place them into a large pot. Cover with approximately three inches of water and soak overnight to for 8 hours.

The following day, drain and rinse beans and place them into a large pot. Add 21/2 cups water, bring to a boil, reduce heat and simmer until beans are tender for about 45 minutes.

Add coconut milk, onion, spring onion, garlic, ginger, thyme, scotch bonnet pepper, and allspice. and salt.

Cover pot, bring to boil again for a couple of minutes for the flavors to meld (the liquid should taste very flavorful, add more salt if it's not). Add the rice, bring to a boil, cover the pot with a tight-fitting lid, reduce heat to simmer, and cook for about 50 minutes- 1 hour.

Depending on the variety of rice, it may take less time. Fluff with a fork and serve.

Instructions For Dried Kidney Beans

Add canned kidney beans, coconut milk, 2 1/2 cups water, onion, spring onion, garlic, ginger, thyme, scotch bonnet pepper, allspice, and salt in a large pot.

Add rice and stir with a fork to combine.

Cover pot, bring to boil again. Reduce heat and cook for about 50 minutes- 1 hour.

Instructions Using Canned Kidney Beans With Brown Rice

Add water to a large pot over medium-high heat, Stir in kidney beans, onion, green onion, garlic, ginger, thyme, coconut milk, allspice, and salt.

Bring to a boil, for about 2 minutes. Add rice, and Scotch Bonnet pepper. Cover the pot with a lid with a tight-fitting seal. Cook for 30 minutes

Instructions If Using White Rice

Made it. Came out perfect. Used chicken broth instead of coconut milk because I did not have coconut milk or vegetable broth. The taste was great. Thanks.

Thanks for giving me the idea of putting a little coconut oil if I don't have coconut milk.  Please fix this unforgiving picture with the look bad outdated scotch bonnet pepper

This Jamaican rice and peas looks really sumscious

This Jamaican rice and peas looks really nice

I'm intrigued by the ingredients used to prepare this Jamaican rice and peas

This Jamaican rice and peas is a perfect side dish recipes which I'll be using for dinner

This Jamaican rice and peas looks really nutritious

This Jamaican rice and peas looks really spicy 🔥🥵

This dish is addicting!! Hard to believe that something healthy can taste this good. 
Thank you Thank You THANK YOU!!!!!!!!!!!!!!!!

So the first time I made this recipe I used canned beans and brown rice. Came out perfectly. Doubled the seasoning. The second time I used dried beans. Soaked and cooked according tot he instructions but the beans were still hard after 1 1/2. Not sure why this happened. I abandoned the beans and used the cooking liquid to cook the rice. Any idea why? Perhaps the beans were old?

Definitely will try these - changing my food intake. Thank you for healthy, enjoyable and tasty recipes.

I am cooking i tright now, excited to see how it will turn out!

This easy to prepare and delicious Jamaican rice and peas recipes

This was super delicious! I had to sub regular jasmine rice so  mine was less healthy ;) l only used half the salt as this is what I normally do when trying new recipes (we don't like things too salty) - but I think it was probably perfect as written and I should have used the full amount.  Thank you for these recipes!

I love everything you make!!! Thank you!!❤️🙏🏾

Love this recipe SO much. My households’ favourite meal I’ve made throughout the whole of lockdown (on the side of some brown stew chicken), so thank you! Will be making this forever &lt;3 &lt;3

Made this today and I am very happy with the results. I used long grain wild rice (as it was all I had) and still delicious!

Thanks for sharing your recipe. This was delicious.

Can white rice be used instead of brown? If so, would it be the same amount of white rice?

Please Help!! I followed these instructions and why why why does my rice seem wet and sticky and it’s not cooked in 60 minutes not soft anyway. I love the flavor!! Ladies help a girl out :)

As a carribean woman this is spot on!! Other islands make this recipe as well. Carribean style red beans and rice is the same recipe through the West Indies.

Just read the recipe and as a Jamaican who already knows how to make rice and peas (tread lightly if you dare say peas and rice), the ingredients and instructions are spot on!

Just tried this with jasmine, note to self- keep an eye on it. Don’t burn, Cuts time to around 15 mins.

This rice is phenomenal! So delicious I could not stop eating it, nor could everyone else. Flavors are spot on and bring me right back to Jamaica. Thank you so much! Coconut brings a little sweetness to the heat of the scotch bonnet pepper. Amazing. Love love love.

Hi I plan on using jasmine rice should I just follow the instructions on bag for how long it should cook and the amount of liquid?

This is my second time making this recipe.  It is delicious and I can't wait until it is done.  Simmering now! Michelle, I love your recipes!

This is my favorite rice and bean recipe. A house favorite. Thanks!

HI! I have everything in the pot as I type this and it smells amazing even without bringing to a boil. I just realized that I should have boiled the liquid before adding the rice. This is not stated in step one, but confirmed in step 3, "bring to boil again." I should have read the recipe more carefully before putting everything together. The only reason why I am commenting (not to ridicule) is because the liquid is too think to ensure there is an inch and a half of liquid over the rice. So for anyone in my position, bring the liquids and aromatics to a boil before adding rice, then bring to a boil again before covering. Common sense, but this recipe  is new to me so I just went with it. It smells so good now that it's simmering, I can't freaking wait.

Thank you for this wonderful Jamaican rice and peas recipe. I am in the process of making it, using coconut milk and pigeon peas canned. Using Thai chili peppers (2) instead and can't wait to try this for dinner! Yum!!! &lt;3

This recipe is easy to follow and looks delicious.  Question:  do you put the Scotch Bonnet in whole or should I deseed it?

What a delicious looking side dish! I never knew that kidney beans were called peas in Jamaica. You learn something new every day!

I'm definitely a rice and beans lover! I could eat that alone for breakfast lunch and dinner. Your recipe sounds so flavorful and delish!

This looks so good. I absolutely love the flavors combo in this rice. I never tried anything like this one before. I must give this a go. It's so healthy too which is a great plus.

I love rice and peas...especially now that we make Jerk Chicken on our BBQ every week! There are so many recipes out there but yours looks especially delicious! The ratio of rice to liquid is so important and yours looks perfectly cooked! Will save for later!

My husband had Jamaican friends and always talks about this dish they would make for him. He loves it! I will show him your recipe so now we can make it ourselves!

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Top Tags

Baked Rice And Peas

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