Jamaican Rice and Peas Recipe
Jamaican rice and peas are a tasty dish that will instantly transport your taste buds to the Caribbean. We use the Instant Pot to take all the stress out of making this classic dish. In less than 30 minutes, you can enjoy a filling meal or have a bold, spicy and slightly sweet side dish to serve alongside your favorite entrees. Make this and treat your family to a mealtime vacation!
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Servings:
servingsCalories:
Ingredients
- oil 1 tbsp
- green onions 2 tbsp
- kidney beans cooked or canned 2 cups
- brown rice 2 cups, washed
- medium onion, diced
- garlic cloves 5, minced
- ginger 1 inch, grated
- fresh thyme, 2 springs
- scotch bonnet pepper or habanero pepper 1 diced
- allspice mix ½ tsp
- salt to taste
- water 2 cups
- coconut milk 1 cup
- For Garnish
- green onions, chopped 1 tbsp
- thyme spring
Instructions
- First, use the sauté function to heat the oil in the Instant Pot. Next, add the onion, green onions, garlic, ginger, and chilli and then give them a good stir. You should cook them until they become aromatic.
- Next, add the brown rice and toast it for a few seconds.
- Once they are toasted, add the water, coconut milk, all spice mix, and salt and then give it a stir.
- Then add the cooked or canned kidney beans and stop stirring. Finally, drop in the thyme springs.
- After the thyme is added, close the lid, seal the vent, and then set the Instant Pot to pressure cook for 18 minutes followed by a natural pressure release.
- Carefully remove the lid to the Instant Pot and serve the rice and peas with a garnishment of green onions and thyme. Serve it warm in individual bowls or plates.
Notes
Don’t skip the coconut milk because it adds a mild, sweet flavor.Keep the peppers whole to add an earthy flavor with less heat.Remove the lid when the pin drops to prevent over-cooking the riceMake sure to use cooked or canned beans since dried beans will not have enough time to cook in the pot.
Nutrition
Serving: 1g
