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Jamaican Rice and Peas - What Can I Cook

Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cup Rice; 380 g Coconut Milk; 450 g Kidney Beans; 1 cup Water; 2 teaspoon Kosher Salt; 0.5 teaspoon Allspice; 0.25 teaspoon Black Pepper; 3 piece Spring Onions; 2 g Thyme; 1 piece Scotch Bonnet

by Rafaela Santos

Community· not yet rated

Vegetarian

35 mins

4 servings

basic

(0 reviews)

✓ Gluten-Free✓ Vegetarian⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ High Carbs (Not Keto)⚠ Contains Dairy/Eggs (Non-Vegan)

Ingredients

Baking & Cooking2

Rice473 mlmissing

Scotch Bonnet1 piecemissing

Cooking Liquids1

Water237 mlmissing

Dairy1

Coconut Milk380 gmissing

Meats1

Kidney Beans450 gmissing

Spices & Herbs4

Kosher Salt2 teaspoonmissing

Allspice0.5 teaspoonmissing

Black Pepper0.25 teaspoonmissing

Thyme2 gmissing

Vegetables1

Spring Onions3 piecemissing

Nutrition (per serving)

≈ Estimated

653Calories

15gProtein

122gCarbs

6gFat

Instructions

Equipment

Dutch oven

Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.

Once boiling, reduce heat to low and cover with a lid. Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.

Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.

Jamaican Rice and Peas

Ingredients

Nutrition (per serving)

Instructions

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