Rice and peas is an integral part of the traditional Jamaican Sunday dinner. In most Jamaican households you can count on the fact that they'll be eating Rice and Peas with fried Chicken on a Sunday afternoon.

Here's an easy recipe to make your own!

  1. 1 cup dried kidney beans — rinsed, soaked overnight and drained
  2. 2 cups long-grained rice
  3. 3 cups water 1 small onion, finely chopped
  4. 2 scallions, finely chopped
  5. 3 garlic cloves, minced
  6. 5 allspice berries
  7. 5 thyme sprigs
  8. 1 scotch bonnet pepper
  9. 1/2 teaspoon grated fresh ginger Kosher salt Black pepper
  10. 1 approx. 13.5-ounce can unsweetened coconut milk
  11. salt (to taste)

  1. In a large saucepan, cover the beans with the water and bring to a moderate boil
  2. Add the onion, scallions, garlic, allspice, thyme, scotch bonnet, ginger, salt
  3. Stir in coconut milk and bring to a simmer
  4. Cover and simmer over low heat until beans are tender
    1. This is the delicate part; it lasts about 1 hour. Adjust the heat as necessary to maintain a gentle simmer. 
    2. You may use a pressure cooker to somewhat accelerate this part.
  5. Stir in the rice and cook over medium heat until rice is visible above the water
  6. Simmer over low heat until the rice is tender and all the liquid is absorbed, approx 15~20 minutes
  7. Serve hot