Jamaican Rice & Peas
Jamaican rice and peas is a traditional Caribbean dish made with white rice, red kidney beans (traditionally called "peas"), coconut milk, aromatics like green onion, garlic, and thyme, and Scotch bonnet peppers.
Yield: 4 people
Calories: 366kcal
Materials
- 1 Can red kidney beans
- 3 garlic cloves, minced
- 1/2 tsp ginger, freshly grated
- 1 small onion, finely chopped
- 2 scallions, finely chopped
- 5 allspice berries
- 5 thyme sprigs
- Salt & black pepper to taste
- 3 cups water
- 1 can coconut milk
- 1 Scotch bonnet pepper
Instructions
- In a large saucepan, pour the canned red kidney beans with their liquid
- Stir in the garlic, ginger, onion, scallions, allspice, thyme, salt & pepper, and the water
- Bring to a boil and let it simmer for about 3 to 5 minutes.
- Stir in the coconut milk.
- Place the whole Scotch bonnet pepper on top of the liquid without puncturing it.
- Add your rinsed rice into the pot and stir once.
- Make sure the liquid sits about a knuckle above the rice.
- Bring the pot to a boil, then immediately turn the heat down to low.
- Cover tightly with a lid and let it simmer on low for 20 to 25 minutes, until the rice is tender and the liquid is absorbed.
- Remove from the heat and let it sit covered for 5 minutes
- Discard the whole Scotch bonnet and thyme stems, then gently fluff with a fork.
Video
Nutrition
Serving: 3oz | Calories: 366kcal | Carbohydrates: 42g | Protein: 6.6g | Fat: 13.3g | Saturated Fat: 12g | Sodium: 754mg | Potassium: 352mg | Fiber: 3.3g | Sugar: 4.5g | Vitamin A: 211IU | Vitamin C: 6.8mg | Calcium: 8.5mg | Iron: 6.3mg