Easy Jamaican Rice & Peas
The Jamaican Rice & Peas is a staple side dish found in Jamaican cuisine. Not only does the creaminess of coconut milk offset the spicy and bold aromas of pimento (all spice) berries, thyme, scallion and garlic, but the inclusion of kidney beans makes this dish a nutrient rich addition to any meal.
Equipment
- 6 Qt Instant Pot
Ingredients
- 1 cup of red kidney beans
- 2 cups of water
- 2-3 stalks of scallions
- 2-3 cloves of garlic
- 2-3 sprigs of thyme
- 4-5 pimento berries or 1/4 tsp ground all spice
- 2 cups jasmine or parboiled rice
- ¼ - ½ cup water (adjust as needed)
- ½ cup full fat coconut milk
- ½ tsp salt OR Adobo seasoning
Instructions
- Rinse beans and place in Instant Pot. Add the water, and 1/2 the aromatics i.e. scallion, garlic, thyme and pimento berries. Screw on IP lid and hit the ‘Bean/Chili’ setting (or set it to manual pressure cook for 30 mins).
- While beans are cooking wash rice under cold water in a strainer or in a pan, until water runs clear and set aside.
- When beans are finished, let steam naturally release (extra 5-7 minutes) OR manually release the steam (2-3 minutes).
- Add washed rice, coconut milk, additional aromatics and salt. Optionally: Strain the water from the beans into large measuring cup and discard the scallion thyme (see notes). Water will be slightly less (~¼ cup) than the 2 cups used (some of it will be lost to the steam released). Add the 1/4 cup of water and the coconut milk to the bean water. Return beans and liquid to the instant pot then stir in the washed rice, salt, remaining coconut milk.
- Cover and lock the lid and select the rice setting.
- When rice is finished let naturally release or release manually. Remove the aromatics i.e. scallion, thyme, garlic and pimento seeds. Use a fork to fluff.
- Serve and enjoy!
Notes
Place the remaining 1/2 aromatics i.e. fresh scallion and thyme on top of the rice and beans mixture before covering and locking the lid. Be sure to remove after rice is cooked and before serving.