Coconut Rice and Peas

Prep Time, Cook Time, Total Time:

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min

how to make Jamaican Rice and Peas

Ingredients:

• 1 cup long-grain white rice
• 1 can (13.5 oz) full-fat coconut milk
• 1 can (15 oz) red kidney beans, drained and rinsed
• 2 sprigs fresh thyme
• 4 scallions, finely sliced
• 3 cloves garlic, minced
• 1 tsp allspice powder
• Salt and pepper to taste
• 1 cup water or vegetable broth

Step-by-Step Instructions:

1. Rinse the rice under cold water until clear. Chop the scallions and mince the garlic.
2. In a large pot, combine coconut milk, water or broth, allspice powder, thyme, garlic, and half of the scallions. Bring to a simmer.
3. Stir in the rinsed rice and drained kidney beans until well combined. Cover with a lid.
4. Reduce heat to low and simmer for 20-25 minutes until rice absorbs liquid and is fluffy.
5. Remove from heat; let sit covered for 5 minutes. Fluff with a fork and garnish with remaining scallions before serving.

Pro Tips

• Use fresh thyme for a better flavor.
• Allow the rice to sit after cooking to enhance the texture.
• Adjust coconut milk and broth ratio for creaminess or lighter texture.

Why You’ll Love This Recipe

Jamaican Rice and Peas is creamy, hearty, and full of flavor. The combination of coconut milk and allspice gives it a unique taste that pairs well with any main dish. It’s quick to prepare and will impress your family or guests.

how to serve Jamaican Rice and Peas

Serve Jamaican Rice and Peas as a side dish with jerk chicken, curry goat, or grilled fish. It can also be enjoyed on its own, topped with extra scallions or hot sauce for a kick.

how to store Jamaican Rice and Peas

Store leftover rice in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it in a sealed container for up to 2 months.

tips to make Jamaican Rice and Peas

• Make sure to rinse the rice to remove excess starch, which helps prevent it from becoming sticky.
• Use vegetable broth for added flavor instead of water.
• Feel free to add a bay leaf during cooking for more depth of flavor.

variation

You can swap red kidney beans for black beans or pinto beans based on your preference. If you want a spicier kick, add finely chopped Scotch bonnet pepper.

Nutrition Information:

( Serving Size: 1 cup | Calories: 320 | Protein: 8g | Carbs: 55g | Fat: 9g | Fiber: 7g | Sugar: 1g )

Storage and Reheating

To reheat, simply microwave in 1-minute intervals until heated through or heat on the stove with a splash of water to prevent sticking.

Customization Ideas

Add vegetables like bell peppers or peas for extra nutrients. You can also mix in some cooked shrimp or chicken for a complete meal.

Disclaimer:

Nutrition values are estimates and may vary based on ingredient brands and cooking methods.

why make this recipe

Making Jamaican Rice and Peas brings a taste of the Caribbean to your home. It’s simple to cook and adds a vibrant flavor to your meals, making it a wonderful addition to your cooking repertoire.

FAQs

1. Can I use brown rice instead of white rice?
   Yes, but you’ll need to adjust the cooking time, as brown rice takes longer to cook.

2. Is this dish vegan?
   Yes, as it uses coconut milk and beans, making it a great vegan option.

3. What if I don’t have allspice?
   You can use a mix of cinnamon and nutmeg as a substitute.

4. Can I make this dish ahead of time?
   Yes, you can prepare it ahead and reheat it before serving.

5. How can I make it spicier?
   Add crushed red pepper flakes or diced Scotch bonnet peppers while cooking for some heat!

Jamaican Rice and Peas

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• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A creamy and flavorful side dish made with rice, kidney beans, and coconut milk, perfect for pairing with various main dishes.

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Ingredients

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• 1 cup long-grain white rice
• 1 can (13.5 oz) full-fat coconut milk
• 1 can (15 oz) red kidney beans, drained and rinsed
• 2 sprigs fresh thyme
• 4 scallions, finely sliced
• 3 cloves garlic, minced
• 1 tsp allspice powder
• Salt and pepper to taste
• 1 cup water or vegetable broth

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Instructions

1. Rinse the rice under cold water until clear. Chop the scallions and mince the garlic.
2. In a large pot, combine coconut milk, water or broth, allspice powder, thyme, garlic, and half of the scallions. Bring to a simmer.
3. Stir in the rinsed rice and drained kidney beans until well combined. Cover with a lid.
4. Reduce heat to low and simmer for 20-25 minutes until rice absorbs liquid and is fluffy.
5. Remove from heat; let sit covered for 5 minutes. Fluff with a fork and garnish with remaining scallions before serving.

Notes

Use fresh thyme for better flavor. Adjust coconut milk and broth ratio for desired creaminess.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Cooking
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 1g
• Sodium: 300mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 7g
• Protein: 8g
• Cholesterol: 0mg