Servings:4 to 6
Among Jamaica’s most homey, classic dishes, rice and peas is a staple. It’s heavily spiced, fragrant with chiles, ginger, allspice, and coconut milk. And while you may imagine green or field peas, the peas here are red kidney beans. Typically slow-cooked, this rice-cooker version speeds things up quite a bit. It also replaces the more traditional long-grain white rice with aromatic basmati rice and canned beans instead of dried. Serve on its own for a flavorful vegan meal, or alongside jerk chicken or pork and salad.
In the bowl of a rice cooker, stir together the rice, beans, scallions, garlic, chile, thyme, ginger, allspice, onion powder, white pepper, coconut milk, water, and salt. Cover and switch cooker on.
Once cooked, about 20 minutes, let rest on warm for 5 minutes. Fluff and serve.
Any white rice—long- or short-grain, or jasmine—can be substituted for basmati.
There is not enough liquid to cook the rice - I had to rescue this dish from the rice cooker and finish on the stove top while adding probably another 2 cups of broth.
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