Jamaican Rice and Peas recipe

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Ingredients

2 cups uncooked jasmine rice
1 tablespoon olive oil
3 cloves garlic, minced
3 green onions, chopped
3 sprigs fresh thyme leaves
1 (28 ounce) can kidney beans, drained
2 cups chicken stock
1 (14 ounce) can coconut milk
1 Scotch bonnet pepper, stemmed
1 tablespoon salt
1 teaspoon brown sugar
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
½ teaspoon ground allspice
½ teaspoon cayenne pepper

Nutrition Info

391.1 calories
carbohydrate: 60.1 g
cholesterol: 1.5 mg
fat: 13 g
fiber: 9.3 g
protein: 10.7 g
saturatedFat: 9.6 g
servingSize: -
sodium: 1385.8 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse rice in a fine strainer.

  2. Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme, cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.

  3. Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

Recipe Yield

8 cups

Recipe Note

This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.

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