Jamaican Rice and Peas

Jamaican Rice and Peas

by Scott Ruiz 2 years ago
4.8 (5)
30 minutes
391.1 kcal
60.1 g carbs
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Description

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.

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
Directions
  1. 1. Rinse rice in a fine strainer.
  2. 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. 3. Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.
Nutrition Facts
serving: 8 cups
calories: 391.1 kcal
carbohydrates: 60.1 g
protein: 10.7 g
saturated fat: 9.6 g
cholesterol: 1.5 mg
sodium: 1385.8 mg
fiber: 9.3 g
sugar: 1.1 g