Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 10 min
Cook time: 30 min
Yield: 8
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; 1/2 teaspoon ground allspice; 1/2 teaspoon cayenne pepper

⏱️ Ready in 40 min 🥄 Prep 10 min 🔥 Cook 30 min 👥 8 servings 👁️ 4 views

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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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 10 min

Cook 30 min

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 391

% Daily Value*

Total Fat 13g 17%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1386mg 60%

Total Carbohydrate 60.1g 22%

Dietary Fiber 9.3g 33%

Total Sugars 1.1g

Protein 10.7g 21%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Rinse rice in a fine strainer.

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.

Bring to a boil, uncovered.

Reduce heat to low and cover.

Simmer until rice is tender and liquid has evaporated, about 20 minutes.