Easy Perfect Jamacan Rice and Peas (Instant Pot)
Jamaican Rice and Peas at first taste left me wanting. A version from a commercial joint, appeared overcooked and far from memorable. Insipid and uninspiring to say the least. However, after I tasted my friend Geoffrey’s household version, things changed. I realized this is a dish that is comforting, flavorful, and quite nuanced. Quite a bit of trial and error has resulted in this recipe that I share today. It is largely adopted from this version, with a few changes. This dish is perfect by itself, but also lovely with my favorite Trini Chicken Stew.
My Jamaican Rice and Peas Story
I make it in two stages in my trusty instant pot or electric pressure cooker. The seasonings are simple, and I find that brown rice works like a charm for this dish. It lends a nice toothsome finish to the dish. Traditionally made with long grained rice, I sometimes use brown Basmati for my version. I also soak both the beans and the brown Basmati rice. You will see my instructions for the white rice version in the notes.
Some tips and Tricks
My tip of the day is that soaked brown rice (for about 4 to 6 hours) cooks perfectly in the rice mode. And, yes, I certainly am making sure of this authenticity by a Geoffrey taste test. He is one fussy person, so a Geoffrey taste test is not for the faint of heart.
The major difference between using white rice versus the brown is planning on cooking in two stages. But still quite doable and easy in the instant pot.
Effectively, making this dish by first cooking the beans and then adding the rice is true to its traditional style of cooking. I do this to ensure that all things are cooked to equal softness. I do not add the coconut milk while cooking the beans, but add it later with the rice.
The soaked rice is cooked in the rice mode, and the low pressure is perfect to let the coconut milk imbue the rice with its rice sweetness. I do add the whole scotch bonnet, and believe it or not, it really is not super spicy when added whole. I made this with fish as a pot-in-pot, more on that later.
The year is actually getting well past the first quarter. It is staring at me and defying my optimism. I refuse to actually give up on 2019, not so early in the game anyway. Tomorrow is an interesting day. I am attending a Yoga fundraising event. Less on the fitness, but I like the idea of community-based fundraising idea. It brings awareness to a cause in a fuss free manner. So, time to wrap up tonight to make room for tomorrow.
Other instant pot rice ideas include brown rice in the instant pot and black bean salsa rice.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
An instant pot take on classic Jamacan Rice and Peas
Ingredients
- 1/2 cup dried red kidney beans (soaked overnight, at least 4 to 5 hours)
- 3/4 cup brown basmati rice (soaked overnight)
- 2 tablespoons oil
- 3 scallions, white and green parts separated and chopped
- 1 small red or white onion, chopped
- 1 tablespoon minced garlic
- 2 cups water
- 1 teaspoon salt or to taste
- 2 to 3 springs thyme
- 1 whole scotch bonnet or habanero chilli
- 1/2 teaspoon powdered all spice
- 1/2 teaspoon powdered cinnamon
- 1/2 cup coconut milk
Instructions
- Turn the instant pot onto saute mode. Allow it to heat for about 3 minutes, until the pot registers hot.
- Add the oil and add the scallion whites, chopped onions, minced garlic and cook for 2 minutes.
- Add hte red kidney beans and the water and salt, thyme, whole chili pepper, powdered allspice, powdered cinnamon. Cover and cook pressure cook on high for 7 minutes. Do a quick release.
- You should have about 1/2 cup of cooking liquid, if it looks like too much remove some of the liiquid.
- Add the brown rice and the coconut milk and the scallions (reserve a little for garnishing).
- Set on rice mode, allow for a natural release.
- Remove the rice fluff and garnish with the scallions and serve.
Notes
Note: You can make this dish with long grained white rice, in that case no soaking is needed for the rice. You need to allow the beans to release pressure naturally. This will soften them enough to cook along with the rice. The rest remains the same.
Erin
Hello,
You didn’t include the all spice in the instructions. When do I add it?
Thanks
rinkub@aol.com
Added in with the cinnamon, I updated recipe thanks!