Best Jamaican Rice Recipes

JAMAICAN RICE AND PEAS

Steps:

• Rinse rice in a fine strainer.
• Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
• Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

JAMAICAN RICE AND PEAS

Steps:

• Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.

SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS JAMAICAN RICE AND PEAS

Steps:

• For the chicken: Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
• In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
• Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.
• For the rice: In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

JAMAICAN RICE AND PEAS

Steps:

• Rinse and sort beans and place in a stockpot.
• Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
• Drain and rinse beans.
• Bring to a boil with chicken stock, water, and coconut cream.
• Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
• Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
• Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
• Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
• Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
• For Vegetarian use water not the chicken broth or stock.

JAMAICAN BEANS AND RICE DISH

Steps:

• Combine beans and coconut milk in a large saucepan; cook for 2 hours on low heat.
• Stir in thyme, garlic, onions and 3 slices chile pepper; simmer for 7 minutes. Stir in rice and bring to a boil. Reduce heat, cover and simmer for 25 minutes, or until all liquid is absorbed and rice is tender.

QUICK AND EASY JAMAICAN RICE AND PEAS

Steps:

• - Start to cook rice - In a saucepan, saute onion with one tablespoon butter - add to rice - When rice has reached a boil and on simmer, add the beans, coconut milk, salt and pepper and let simmer for duration of cooking - Add thyme to the pot in last five minutes of cooking - add scotch bonnet pepper or jalapeno pepper at the same time - When rice has cooked, take off burner and let cool, take out thyme and peppers before serving! Great with chicken dishes, fish dishes, or a new dish to add to your Thanksgiving and Christmas table...

SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS AND JAMAICAN RICE AND PEAS

Steps:

• Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables. In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal. Rice & Peas: In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

JAMAICAN RICE

Steps:

• Heat the oil in a saucepan over medium heat. Add the onion and red apple; cook and stir until onion is transparent. Season with curry powder, and stir in the water. Add the rice and molasses, cover, and cook over low heat until the rice is tender, and water has been absorbed, about 30 minutes.
• Mix in the banana, then sprinkle the coconut on top. Heat through for a moment over low heat before serving.

JAMAICAN STYLE PEAS AND RICE (RED BEANS AND RICE)

Steps:

• Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours.
• Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper.
• Bring to a boil, remove the hot pepper. Then add the rice and stir.
• Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot as a side dish.
• * Can use 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed.

SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS JAMAICAN RICE AND PEAS

Steps:

• Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
• In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
• Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.

JAMAICAN RICE AND PEAS

Steps:

• Simmer kidney beans in 4 cups water in a 5-quart saucepan, covered, until beans are almost tender, about 1 1/4 hours (do not drain).
• Meanwhile, preheat oven to 400°F.
• Pierce 2 softest eyes of coconut with a metal skewer or small screwdriver and drain liquid. Bake coconut on middle of oven 15 minutes. With a hammer or back of a heavy cleaver, break shell and remove flesh, levering it out carefully with screwdriver or point of a strong knife. Remove brown membrane with a sharp paring knife or vegetable peeler, then cut coconut into small pieces.
• Purée coconut with hot water in a blender and transfer to a bowl (use caution when blending hot liquids). Cool purée to lukewarm and pour through a fine-mesh sieve into a bowl, pressing hard on solids. Working over same bowl, squeeze small handfulls of solids to extract as much additional milk as possible. Add water if necessary to total 2 cups liquid.
• Stir coconut milk into almost-tender beans along with salt, scallions, thyme, and chile, then simmer, covered, 15 minutes.
• Add 5 cups water and bring to a boil. Stir in rice and return to a boil, then cover. Reduce heat to low and cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork. Discard scallions, thyme, and chile.

QUICK JAMAICAN RICE AND PEAS

Steps:

• Pour the rice in the rice cooker.
• Combine the water, green pigeon peas with coconut milk, salt, pepper, thyme, garlic and scallions. Pour over the rice. Rice should be completely covered with water, and at least an inch above it if this recipe is like others I have cooked.
• Place Scotch bonnet in the pot (Do not cut it up if you don't want a lot of heat.) Turn on the rice cooker. Serve when finished. Don't keep the rice cooker on warm as it will burn the bottom of the rice.

JAMAICAN JERK PORK TENDERLOIN WITH RICE & BEANS

Steps:

• Preheat oven to 350 Sprinkle pork all over with 5tsp jerk seasoning and salt, coating all over. Let stand. Heat 1 T oil in heavy large skillet and cook pork until just browned on all sides (about 5 min) Transfer pork to rimmed baking sheet. Roast pork until thermometer registers 145 degrees (20 min. LESS) Remove; let stand 5 min. While pork roasts in oven cook rice and beans in same skillet used to brown the pork. Heat remaining 1 T oil in skillet over med-hi heat. Add rice, turmeric and one tsp of the seasoning and stir 1 min Add broth and generous 1/4t salt and bring to simmer. Reduce heat to low,cover and simmer without stirring until rice is tender and water absorbed..about 15 min Stir in beans and cilantro. Mound rice and slices of pork tenderloin on plate and serve.

JAMAICAN STYLE RICE AND PEAS

Steps:

• Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make 500ml of liquid
• Add liquid, beans, garlic, chopped onion and thyme to large pot and bring to the boil
• Add rice and boil on High for 2 minutes, reduce heat, cover and simmer for 15-20 minutes until liquid has been absorbed. Fluff with a fork and serve

JAMAICAN SPIKED CHICKEN AND RICE

Steps:

• In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.
• Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.
• Serve chicken and mushroom mixture over cooked rice. Top with banana slices.

JAMAICAN RICE AND BEANS

Steps:

• Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid.
• Place the beans and the three cups liquid to the pot along with the reaming ingredients.
• When it comes to a boil, add in the rice. Let it boil for 20 minutes and simmer when all the water has dissolved.
• Stir it with wooden spoon.

AUTHENTIC JAMAICAN RICE AND PEAS

Steps:

• Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid.
• Place the beans and the three cups liquid to the pot along with the reaming ingredients.
• When it comes to a boil, add in the rice. Let it boil for 20 minutes and simmer when all the water has dissolved.
• Stir it with wooden spoon.

JAMAICAN RICE AND PEAS

Steps:

• Bring beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan. Reduce heat to low. Cover, and cook until beans are tender but not mushy, 1 hour and 50 minutes to 2 hours.
• Stir in 2 1/2 cups water, the rice, scallions, thyme, and 1 tablespoon salt; season with pepper. Bring to a boil. Stir once, then reduce heat to low. Cook, covered, without stirring, until all liquid has been absorbed, about 20 minutes. Let stand, covered, 15 minutes. Fluff mixture with a fork, and season with salt and pepper.

JAMAICAN CHICKEN, RICE, AND BEAN SALAD

Steps:

• Cook rice as directed.
• Drain into a sieve and rinse with cold water to separate grains, set aside.
• Prepare grill or broiler.
• Spray chicken with cooking spray and broil, basting with 3 tablespoons of the Pickapeppa sauce, until chicken is done (about 4 minutes per side).
• Transfer to a plate and cool slightly.
• In a large bowl, whisk together lime juice thorugh jalapeno pepper, plus one tablespoon of the Pickapappa sauce.
• Season with salt ans freshly ground black pepper.
• Add beans, scallions, roasted red peppers, 4 tablespoons of the cilantro, and rice.
• Mix well and set aside.
• Cut chicken in half lengthwise and then cut into thin slices.
• Add to rice mixture.
• Sprinkle with remaining chopped cilantro before serving.
• This can be served warm or cold.
• It can also be made up to 24 hours in advance and refrigerated.

INSTANT POT® JAMAICAN RICE AND BEANS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Saute chicken, onion, and garlic until fragrant, 1 to 2 minutes; do not brown garlic.
• Add broth, black beans, rice, corn, coconut milk, hot sauce, thyme, black pepper, brown sugar, and allspice and stir well. Close and lock the lid. Select high pressure and close vent. Set timer for 15 minutes. Allow about 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.