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Jamaican Rice and Peas
Jamaican Rice and Peas
Jamaican Rice and Peas is a delicious and popular dish from Jamaica. Despite its name, it’s not actually made with green peas, but with kidney beans. It’s a delightful combination of rice, coconut milk, kidney beans, and various aromatic spices like thyme, garlic, and scallions. The dish is rich in flavor and has a slightly creamy texture from the coconut milk. It’s often enjoyed as a side dish with Jamaican jerk chicken or other Caribbean delicacies.
Ingredients
- 2 cups long-grain rice
- 1 cup canned kidney beans (rinsed and drained)
- 1 cup coconut milk
- 1 3/4 cups water
- 3 cloves garlic (minced)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 stalk scallion
- 1 teaspoon allspice
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
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Instructions
- In a large pot, add the minced garlic, scallion, and thyme.
- Pour in the coconut milk, water, kidney beans, allspice, salt, and black pepper. Give it a good stir to combine all the ingredients. Bring to a boil. Add butter and salt to taste.
- Add the rice to the pot and stir it into the mixture ensuring the rice is well coated.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid while cooking to ensure even cooking.
- Once the rice is cooked, remove the pot from the heat and let it sit covered for about 5 minutes to allow the flavors to meld together.
- Fluff the rice with a fork before serving.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 739kcal (37%)Carbohydrates: 151g (50%)Protein: 14g (28%)Fat: 7g (11%)Saturated Fat: 6g (38%)Sodium: 14mg (1%)Potassium: 300mg (9%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 66IU (1%)Vitamin C: 5mg (6%)Calcium: 63mg (6%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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