Re: Bon Appetit!
Posted: Fri Sep 22, 2023 12:13 am
Jamaican Rice & Peas
2 tbsp canola oil (or your preferred frying oil)
2 garlic cloves, finely minced
1 small onion, finely chopped
1 tsp dried thyme
1 tsp all spice powder
2 bay leaves, preferably fresh
1 scotch bonnet or habanero chili – any colour - keep whole (optional)
2 - 14oz cans red kidney beans, drained (can also use black beans)
1 - 14oz can coconut milk, full fat
1 cup water
1 tsp cooking salt
2 cups long grain white rice (can use basmati or jasmine rice)
Preheat oven to 200°C/400°F (180°C fan).
Sauté aromatics – Heat oil over medium-high heat in a medium or large ovenproof pot. Cook garlic, onion, thyme, all spice, bay leaves, scotch bonnet until onion is translucent (about 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.
If you want to start with dried beans, soak about 1 cup overnight, then cook for 30-40 min before draining and adding to recipe.
If you don't have a stove top pot that can be transferred to the oven, pour into a covered casserole dish or baking dish covered tightly with foil. Add 5 min to baking time to bring back up to temperature.
2 tbsp canola oil (or your preferred frying oil)
2 garlic cloves, finely minced
1 small onion, finely chopped
1 tsp dried thyme
1 tsp all spice powder
2 bay leaves, preferably fresh
1 scotch bonnet or habanero chili – any colour - keep whole (optional)
2 - 14oz cans red kidney beans, drained (can also use black beans)
1 - 14oz can coconut milk, full fat
1 cup water
1 tsp cooking salt
2 cups long grain white rice (can use basmati or jasmine rice)
Preheat oven to 200°C/400°F (180°C fan).
Sauté aromatics – Heat oil over medium-high heat in a medium or large ovenproof pot. Cook garlic, onion, thyme, all spice, bay leaves, scotch bonnet until onion is translucent (about 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.
If you want to start with dried beans, soak about 1 cup overnight, then cook for 30-40 min before draining and adding to recipe.
If you don't have a stove top pot that can be transferred to the oven, pour into a covered casserole dish or baking dish covered tightly with foil. Add 5 min to baking time to bring back up to temperature.