Discover the essence of Jamaica with this rice and peas recipe, a dish infused with the unique flavors of allspice berries, thyme, and Scotch bonnet pepper.
Prep Time: 20 mins
Cook Time: 1 hr. 50 mins
Total Time: 2 hrs. 10 mins
Servings: Six to eight
Ingredients
• One can of unsweetened coconut milk
• Two teaspoons kosher salt, plus more to taste
• One small finely chopped onion
• Three cups water
• One-half teaspoon black pepper
• Five allspice berries
• Two cups of long-grain white rice
• Three minced garlic cloves
• Two finely chopped scallions
• One Scotch bonnet pepper
• Five thyme sprigs
• One-half teaspoon grated fresh ginger
• One cup dried kidney beans, rinsed, soaked overnight, and drained
Method
- Begin by combining the beans and water in a large saucepan. Set over moderate heat and bring to a boil.
- Mix in onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, two teaspoons of salt, and one-half teaspoon of pepper to the boiling water.
- Pour in the coconut milk and let the mixture simmer gently.
- Cover the saucepan and continue to simmer on low heat. Cook until the beans soften, which should take about an hour. Keep the heat steady so it simmers nicely.
- Fold in the rice, ensuring it’s well incorporated with the beans and the spiced liquid. Cover again and let it simmer until the rice is fully cooked and has absorbed the liquid, roughly 30 minutes.
- Once done, remove the pan from the heat. Allow it to sit covered for about 10 minutes for the flavors to meld.
- Carefully remove the thyme sprigs, allspice berries, and Scotch bonnet. Fluff the rice and beans mixture with a fork to ensure it’s light and airy. Season with additional salt to your liking.
- Serve the dish warm, inviting a taste of Jamaica onto your plate.
Buttermilk biscuits
Indulge in the ultimate comfort of homemade Fluffy Buttermilk Biscuits, a beacon of culinary perfection.
Whether smothered in sausage gravy, mopping up hearty soups, or savored with a sweet touch of honey, these biscuits boast a tender, buttery, and flaky allure that’s simply irresistible.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 12 biscuits
Ingredients
• Two cups all-purpose flour
• One and a half tablespoons baking powder
• One-half teaspoon salt
• One-quarter teaspoon sugar
• Six tablespoons butter, very cold and diced into half-inch cubes
• Three-quarters cup buttermilk, very cold
• One to two tablespoons butter, melted (optional)
Method
1. Start by heating your oven to 425°F and prepping a large baking sheet with parchment paper.
2. Grab a big bowl and mix your flour, baking powder, salt, and sugar. Then, using either a pastry blender or fork, work in the cold butter until it looks like small peas.
3. Now, create a little space in the middle of your mix and gently add the buttermilk. Stir just enough to bring it all together into a soft dough. Use your hands to gently incorporate any loose dry bits without overworking it. It’s okay if it’s a bit sticky.
4. Dust a surface with flour and lay out your dough into a rectangle. Fold it in thirds, overlapping the halves. Pat it down into a disk about three-quarters of an inch thick.
5. Dip a 2.5-inch biscuit cutter (or a glass rim) in flour and cut out your biscuits. Arrange them on the baking sheet and don’t waste the leftovers—gather them, pat them out, and cut more biscuits.
6. Pop them in the oven for 15 to 18 minutes, or just until they start to turn golden on top. Brushing them with some melted butter right out of the oven is a great touch but totally up to you.
7. Enjoy these heavenly biscuits warm, perhaps split open with a generous drizzle of honey or your favorite gravy.
