Kitchen notes · a little help before you start
Jamaican rice and peas
Jamaican rice and peas brings together onion, dried thyme, and ground allspice. Have the lid or covering ready before you need it. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 45 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beans & lentils
- Cuisine
- Latin American
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less
- Budget (estimated)
- Low cost
- Dietary characteristics
- Vegetarian
- Dish type
- Rice dishes
A few quick notes
1. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
2. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
3. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Get to know the ingredients
Onion
Look at how this ingredient comes into the method: Cook garlic, onion, thyme, all spice, bay leaves, scotch bonnet until onion is translucent (~ 3 minutes).
Dried thyme
Look at how this ingredient comes into the method: Cook garlic, onion, thyme, all spice, bay leaves, scotch bonnet until onion is translucent (~ 3 minutes).
Ground allspice
Look at how this ingredient comes into the method: Preheat oven to 200°C/400°F (180°C fan).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Jamaican rice and peas
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Then fluff and serve! Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the oven and pot. Read the first preparation step before you get going: Preheat oven to 200°C/400°F (180°C fan).
Which little step is worth remembering?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
What happens at the end?
Keep this part of the method in view: Then fluff and serve!
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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