Jamaican Rice and Peas

I’m from Jamaica and currently studying Hospitality and Tourism Management. Joining the Work and Travel Program let me fulfill a dream of visiting the U.S. Back home, Sundays mean Rice and Peas—my grandma taught me how to make it, and I’ve perfected it ever since. I may not love cooking, but when I do it, I do it right!

I’m from San Juan and studied International Cooking at NUC University. During my internship in Tennessee with Orange Hospitality, I discovered a love for baking and grew so much. Though leaving home was tough, cooking still brings me joy—and now my family and I are starting fresh in Pigeon Forge.

INGREDIENTS

1 cup dry red kidney beans (or 1 can, drained)
2 cups water
1½ cups coconut milk
2 cups long grain rice
2 stalks scallion
2 garlic cloves, crushed
1 sprig thyme
1 whole Scotch bonnet pepper (do not cut)
Salt and black pepper to taste

INSTRUCTIONS

1. COOK THE BEANS
If using dry beans, soak overnight. Drain, rinse, and boil in water until tender (about 1 hour). If using canned beans, skip to the next step.

2. SIMMER THE BASE
In a large pot, combine cooked beans (with their liquid), coconut milk, water, scallion, garlic, thyme, and Scotch bonnet pepper. Bring to a boil.

3. ADD RICE AND COOK
Stir in the rice and season with salt and pepper. Reduce heat, cover, and simmer on low for 20–25 minutes, or until rice is cooked and liquid is absorbed. Do not stir while cooking.

4. SERVE
Remove the pepper and herbs. Fluff the rice gently with a fork and serve warm.