Jamaican·non-vegetarian·easy

Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 2 cups Rice; 380g Coconut Milk; 450g Kidney Beans; 1 cup Water; 2 tsp Kosher Salt; 1/2 tsp Ground Allspice; 1/4 tsp Black Pepper; 3 Spring Onions; 2 sprigs Thyme; 1 Scotch Bonnet

Alright, folks, let me tell you about my Jamaican Rice and Peas recipe. One time, I accidentally used coconut cream instead of coconut milk - let's just say the result was a bit too rich! But hey, you live and you learn in the kitchen, right? Here's a tip for you: if you can't handle too much heat, remember to deseed the Scotch bonnet pepper before adding it to the pot. Trust me, you don't want to set your mouth on fire by mistake! Now, let's get cooking! In a Dutch oven, combine rice, coconut milk (not cream, remember!), kidney beans, water, kosher salt, allspice, and black pepper. Oh, and don't forget to lay those green onions, thyme, and Scotch bonnet pepper on top for that authentic flavor kick. Bring the mixture to a boil and let those tropical aromas fill your kitchen. Enjoy the creamy goodness of this Jamaican classic - it's like a mini vacation in every bite!

45 min(prep 15 + cook 30)

4 servings

250 kcal

4.4

Ingredients

Nutrition

250 kcalper serving

Protein6g10%

Carbs42g68%

Fat8g13%

Fiber5g8%

Sugar1g2%

Directions

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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