Local Jamaican chef gives easy Coconut Rice recipe

Apr 23, 2020

Chef Vincent McIntosh owner of Irie Kitchen
Credit Vincent McIntosh

[George Walker] Talking with Chef Vincent, owner and operator of Irie Kitchen about making the most of your groceries. What would be one of the easiest dishes that we can make at home and get a little taste of Jamaica?

[Chef Vincent Mcintosh] “I’ll go with the classic jerk chicken. You could find either a dry jerk seasoning or a wet jerk seasoning, like Walkerswood or something like that, at any store. Just put that on there, soy sauce, add a little bit of garlic. You can bake, you can cook on a pan. You can do anything you want and basically you’ll get jerk chicken. If you’re leaning more vegan or just maybe a side dish, I’ll go rice and peas or just rice with a little coconut milk, your choice of beans and you’ve got yourself a bowl of rice. And if you want again to go more vegan I’ll definitely lean toward a chickpea, which would be super simple. Just your canned chickpea, a half a cup of your favorite curry powder. It will be amazing.”

If you are looking to try one of Chef's McIntosh recipes see below: 

Rice & Peas

Ingredients:

  • Red Kidney Beans (1 can)
  • Coconut Milk 1/2 of a can
  • Organic white rice (nothing long grain) 2 1/2 cups
  • Water 2 cups
  • Salt 1/2 table spoon
  • Scallions 2 

Instructions:

  • Pour rice strainer and wash
  • Set to the side and drain all extra water
  • Grab rice cooker, or pot and fill with water
  • Add coconut milk, salt and rice ( A great way to test rice to liquid ratio is by making sure the water doesn't pass the first notch on your finger)
  • Wash scallions and throw on top
  • Cook for 15-20 minutes.