Jamaican Rice and Peas
Share recipe
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. 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.
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
Categories