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

Time:35 mins

Serves:

4 servings

Level:medium

(0 reviews)

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

Ingredients

Rice473 mlmissing

Scotch Bonnet1 piecemissing

Water237 mlmissing

Coconut Milk380 gmissing

Kidney Beans450 gmissing

Kosher Salt2 teaspoonmissing

Allspice0.5 teaspoonmissing

Black Pepper0.25 teaspoonmissing

Thyme2 gmissing

Spring Onions3 piecemissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

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.

Did it work?

No cook reports yet — be the first to let others know.

Loading page