Jamaican Rice and Peas
Community· not yet ratedVegetarian
✓ 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)
≈ Estimated653Calories
15gProtein
122gCarbs
6gFat
Instructions
1
Equipment
2
Dutch oven
3
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.
4
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.
5
Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.
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