Jamaican Rice and Peas
No Jamaican feast is complete without the “coat of arms.”
Gather Your Ingredients
Key Equipment
Before You Begin
If you can't find a Scotch bonnet chile, you can substitute a habanero. Rinse the rice in a fine-mesh strainer until the water runs clear. Once the saucepan is covered in step 4, do not uncover it until after the 10-minute rest.
Instructions
1.
Combine 1 quart cold water and beans in bowl and soak at room temperature for at least 8 hours or up to 24 hours.
2.
Drain beans and transfer to large saucepan. Add broth, coconut milk, thyme sprigs, scallions, garlic, Scotch bonnet, salt, pepper, and allspice berries. Bring to boil over high heat. Cover; reduce heat to medium-low; and simmer until beans are tender, 45 minutes to 1 hour.
3.
Drain bean mixture in fine-mesh strainer set over 8-cup liquid measuring cup or large bowl. Discard thyme sprigs and Scotch bonnet. Return bean mixture to saucepan along with 3½ cups bean cooking liquid (add water to compensate if necessary; reserve any excess for another use or discard).
4.
Stir rice and butter into bean mixture. Bring to boil over high heat. Once boiling, stir and place large sheet of aluminum foil over saucepan and cover tightly with lid. Reduce heat to low and cook for 20 minutes. Remove from heat and let rest, covered, for 10 minutes. Transfer rice and bean mixture to shallow serving bowl. Fluff rice with fork and serve.
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