Rice and peas (Jamaican rice with coconut and red beans) from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 364) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beer-can chicken; Jerk chicken; North Carolina-style pulled pork; Brined and roasted pork belly

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Baxter850 on July 04, 2024

    Good, not great. A bit one note. Replaced 2/3rds of the water with chicken stock would go 100% chicken stock and add allspice next time.

  • Charlotte_vandenberg on August 13, 2019

    This was a very good combination with the jerk chicken. Just enough spice with a quarter very hot pepper. Added the thyme leaves separately.

  • Zosia on February 06, 2017

    This was a bit bland made as written but I think could easily be improved if made with chicken stock in place of water and if the fresh thyme leaves were added to the rice rather than the whole sprig. Even so, it was fine as an accompaniment to jerk chicken.

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