Description
Jamaican Rice and Peas is a traditional dish that combines rice and kidney beans with coconut milk and spices, creating a flavorful and aromatic side dish.
Ingredients
Scale
- 2 cups long-grain white rice
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (14 ounces) coconut milk
- 2 cups water
- 4 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Scotch bonnet pepper (whole, do not cut)
Instructions
- In a large pot, combine the rice, kidney beans, coconut milk, and water. Stir to combine.
- Add the chopped green onions, minced garlic, thyme, allspice, salt, and black pepper to the pot. Mix well.
- Place the whole Scotch bonnet pepper on top of the mixture (do not cut it, as this will control the heat level).
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the pot from heat and let it sit, covered, for an additional 10 minutes.
- Carefully remove the Scotch bonnet pepper before fluffing the rice with a fork. Serve warm.
Notes
- For a creamier texture, add an extra 1/2 cup of coconut milk.
- To add more flavor, sauté the garlic and green onions in a bit of oil before adding them to the pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg