Plant-Based Jamaican Rice and Peas

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 1 15

Cook Time: 40

Servings:

Calories: 325kcal

Experience the true soul of Jamaican cuisine with this authentic, oil-free version of Rice and Peas. Generously taught to us by Chef Shane and Sam Parish of Sweet & Savory Cafe on Grand Cayman Island, this recipe honors traditional techniques by relying on the natural richness of coconut milk instead of added oils to achieve its signature creamy texture and deep, complex flavor.

Using classic aromatics like fresh thyme, scallion, and the essential Scotch bonnet pepper, we show you how to master this iconic dish exactly as the pros do it. It’s a 100% plant-based, staple that brings the genuine taste of the island straight to your kitchen.

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Equipment

Sauce Pan

Ingredients

½ cup red beans dry, soaked for 24 hours or overnight or 14 ounce can. Kidney beans or pigeon peas will also work
2 cloves garlic minced
2 tsp ginger minced
5 allspice berries (pimenta berries) or 1/4 tsp ground allspice
1 ¼ cups liquid mixture of saved bean cooking liquid and water
2 scallions chopped
1 small bunch thyme fresh
1 tbsp tamari low sodium
14 ounces coconut milk canned
1 scotch bonnet whole, or habanero pepper
1 ½ cups rice uncooked long grain brown, rinsed

Instructions

After the dry beans have soaked for 24 hrs or overnight, drain off the soak water.
Sauté the garlic, ginger and allspice berries for a couple minutes using a little water to keep them from sticking to the pan.
Add the beans and 5 cups water. Bring up to a boil and then reduce heat to a simmer. Cook until beans are soft. This could take anywhere from 20-60 minutes depending on the bean type and how long it has been sitting on the shelf at the market. If you are using canned beans, skip this step and the next step.
Once the beans are done cooking, drain off any remaining liquid and save it for the next step.
To have the correct amount of liquid for cooking this dish, start by using the 14 ounce can of coconut milk which is approximately 1 1/2 cups and add the saved bean cooking juice until it makes 2 3/4 cups of liquid. If there is not enough bean juice to get to 2 3/4 cups you can use water to make up the difference.
Add the remaining ingredients to the pot and give it a gentle stir before covering it with a lid. Raise the temperature to boiling and then reduce the temperature to low and cook until all of the liquid is absorbed and the rice is done cooking. If the rice is not fully cooked once the liquid is gone, add a 1/2 cup of water and finish cooking.
Remove the scotch bonnet and the thyme before serving.

Notes

Be sure to not puncture or cut into the scotch bonnet pepper. We are just extracting the flavor without adding too much spiciness.

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Nutrition