Description
Experience the vibrant flavors of the Caribbean with this delightful Jamaican rice and peas recipe. Rich coconut milk, tender red kidney beans, and aromatic spices create a comforting dish that’s perfect for family gatherings or solo meals. This easy-to-make side dish pairs beautifully with proteins like jerk chicken or grilled fish, making it a versatile addition to any table.
Ingredients
Scale
- 1 cup long-grain rice (basmati or jasmine)
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 2 green onions, chopped
- 1 tsp fresh thyme leaves
- 2 garlic cloves, minced
- 1 Scotch bonnet pepper (whole)
- Salt and pepper to taste
- 1 cup water
Instructions
- Rinse the rice under cold water until it runs clear.
- In a large pot over medium heat, add a splash of oil and sauté minced garlic and green onions until fragrant (about 1-2 minutes).
- Pour in the coconut milk and drained kidney beans; stir to combine.
- Add rinsed rice, thyme, whole Scotch bonnet pepper, salt, and pepper; stir well.
- Cover tightly and reduce heat to low; simmer for 20-25 minutes until all liquid is absorbed.
- Remove from heat, discard the Scotch bonnet pepper, fluff the rice with a fork, and serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 7g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For added flavor, consider substituting red kidney beans with black beans or adding chopped bell peppers. For a zesty twist, incorporate a pinch of lime zest into the dish before serving.