Jamaican Rice and peas (not to be confused with Bahamian or Spanish Rice& Beans) is a Sunday tradition observed by many Jamaicans worldwide. Other Caribbean cultures have their own version of this dish referenced by other names but, the term “rice and peas” is used to describe the Jamaican version. Many smaller Caribbean island like Belize, Trinidad and Guyana have adopted the Jamaican version of this dish as their own. The peas in Jamaican rice & peas refers to kidney beans, though Gungo peas is a popular alternative.
Add all ingredients except rice and water to the pot. Heat through. Cover the pot and let it simmer for 10 minutes over med-low heat. Add rice, stir with fork. Cover and let it cook for 15 to 20 minutes. Check rice for tenderness. If done turn off the heat. If rice grains are still hard, add ¼ cup water and cook for an additional 5 to 7 minutes. Fluff with a fork.