My Jamaican Rice and Peas

Last week in the New York Times article Rice, Across its Spectrum, Mark Bittman included a recipe for Jamaican Rice and Beans.  Thus, as the granddaughter of Jamaican immigrants, I am forced to ask an obvious question. Where on earth were the fact checkers?  Beans?  The unofficial national dish of Jamaica, aka The Coat of Arms, is never, ever called anything other than Rice and Peas, and in that order, lest you be confused for a Bajan.

Simply put, Rice and Peas are dried legumes cooked with onions, spices, thyme, scotch bonnets, coconut milk and rice. Like Mr. Bittman's version, the dish often uses kidney beans, but peas are not a misnomer. My grandfather traditionally used what he called "gungo peas" or pigeon peas, while my mother chose black eyed peas, perhaps because they were more familiar and readily available in the US. 

To be fair, my Jamaican Rice and Peas are via New York not Kingston. Growing up we never used green onions or thyme, which grow wild on the island, but not in Hempstead circa 1972. We did, however, always include coconut, often fresh, and scotch bonnet peppers, in the form of the ever-present bottle of yellow hot sauce. In general, it's a pretty fluid recipe; you can try a pinch of allspice one time, a touch of salt pork the next, maybe even some adobo, but don't mess with the name or it becomes something else entirely.

It's a perfect dish for large family gatherings, especially with Jerk Chicken and a Red Stripe.  Just like "back home" even if that's Long Island!

Comments

[S0ftangel]

Heather, I am so glad I found you on youtube and then your website. I love what you do and wish you could post something every day! I have a question about the rice and peas dish. Can brown rice ever be used? I've never tried it but want to. BTW, my family has no Caribbean roots and I am straight outta Detroit, but even I know you don't say rice and beans and call it Jamaican - lol. Thanks so much!

[Heather Johnston]

Thanks for the kind words. I have never tried brown rice in this dish, but am intrigued by the idea. The challenge will be to cook the rice enough without over cooking the peas. You might try cooking the peas less before adding the rice. Also you may have to adjust the amount of water, as I believe brown rice may need more. Let me know how it goes, and if I try it, I'll post it as well. Good luck.

[Derek]

Thanks for this! We've tried cooking Rice and Peas a couple of times since a visit to Jamaica a couple of years ago. I just tried it again now.

What are your thoughts on the consistency of this dish? Should it be "light and fluffy" or fairly gluggy? I've been trying for light and fluffy but it always seems stickier than I think it should be!

Thanks,
Derek

[westindya]

Whilst this may seem rather noveau, I use my rice cooker for perfect rice and peas. I don't like to watch pot so I am happy to give up the duty to my rice cooker.

Rice and Peas should be fairly fluffy. One of the keys, however, is to wash your rice and remove the starch (3 or 4 washes should do it). Also, when using the coconut milk, especially in the rice cooker, count it as part of your liquids for the dish.

Happy eating y'all.

[Kathy Johnson]

I'd like to ask westindya how exactly she prepares her rice and peas in the rice cooker. I've been looking everywhere on the net for a simple recipe that involves canned red beans and canned coconut milk. I just want something quick to through in the rice cooker after work.

Thx!