Sprig Originals's kitchen / Baked Jamaican Rice and Peas

Baked Jamaican Rice and Peas

Name: Baked Jamaican Rice and Peas
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: caribbean
Ingredients: 50 g unsalted butter (3 tbsp), or 2 tbsp vegetable oil; 2 clove garlic cloves, finely minced; 1 small onion, finely chopped; 1 tsp dried thyme; 1 tsp ground allspice; 2 bay leaves, preferably fresh; 1 scotch bonnet or habanero chilli, left whole (optional); 800 g canned red kidney beans (2 x 400g / 14oz cans), drained; 400 ml full-fat coconut milk (1 x 14oz can); 1 cup water; 1 tsp cooking salt; 2 cup long grain white rice

By Sprig Originals ✓ · with credit

Adapted from recipetineats.com

⏱ 55 min🍽 Serves 6👨‍🍳 easycaribbean

VegetarianPescatarianGluten-Free

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

Long grain rice baked in coconut milk with kidney beans, thyme, allspice and a whole scotch bonnet for gentle warmth. The oven does the work, so you get fluffy grains and no scorched pot — the classic partner for jerk chicken or fish.

Ingredients

Aromatics

50 g unsalted butter (3 tbsp), or 2 tbsp vegetable oil
2 clove garlic cloves, finely minced
1 small onion, finely chopped
1 tsp dried thyme
1 tsp ground allspice
2 bay leaves, preferably fresh
1 scotch bonnet or habanero chilli, left whole (optional)

Rice and peas

800 g canned red kidney beans (2 x 400g / 14oz cans), drained
400 ml full-fat coconut milk (1 x 14oz can)
1 cup water
1 tsp cooking salt
2 cup long grain white rice

Instructions

Heat your oven to 200°C/400°F (180°C fan) and pull out a medium or large ovenproof pot with a tight-fitting lid.
Melt the butter in the pot over medium-high heat. Add the garlic, onion, dried thyme, allspice, bay leaves and the whole scotch bonnet, and cook for about 3 minutes, stirring, until the onion turns translucent. Keep the chilli intact — it perfumes the rice without making it fiery.
Pour in the coconut milk and water, then add the drained kidney beans and salt. Bring to a simmer.
Stir in the rice, give it one quick stir to settle it evenly, and as soon as bubbles break the surface, clamp on the lid and move the pot straight into the oven.
Bake for 40 minutes, undisturbed. The liquid should be fully absorbed — tilt the pot to check — with a little coconut cream sitting on top.
Take the pot out and leave it on the counter, lid still on, for 15 minutes so the grains finish steaming and firm up.
Lift out the bay leaves and the whole chilli, fluff the rice with a fork to fold the coconut cream through, and serve hot.

Chef's tips

If you like real heat, pierce the scotch bonnet once with a knife tip before adding it, or split it and remove it early — it releases fast.
Use a heavy pot with a lid that seals well. If yours is loose, lay a sheet of foil over the rim before putting the lid on so no steam escapes.
Don't stir the rice once it goes in the oven, and don't skip the 15-minute rest — that's what keeps the grains separate rather than sticky.
Leftovers reheat well: sprinkle with a splash of water, cover and microwave in bursts until steaming.

Nutrition (per serving, estimated)

483calories

14gprotein

71gcarbs

17gfat

Estimates only — values vary with brands and portions.

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