Jamaican Rice and Peas (Beans and Rice)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Soak Time
8 hrs
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Total Time
9 hrs 45 mins
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Servings
6
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Calories
506 kcal
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Course
Side Dish
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Cuisine
International
Jamaican Rice and Peas (Beans and Rice)
Description
This recipe uses either soaked dried kidney beans or pre-cooked canned beans. When using dried beans, they are soaked overnight and then simmered with vegetable broth, coconut milk, scallions, onions, garlic, thyme, allspice berries, Scotch bonnet pepper, and ginger paste to infuse flavor. After an hour of simmering, rice is added and cooked until tender, absorbing the fragrant broth.
The finished rice and beans blend creamy coconut flavor and warm spices with a mild heat from the Scotch bonnet pepper, which can be adjusted by scoring the pepper. The rice fluffs separately from the pepper and herbs, which are removed before serving. Lime slices served alongside add freshness and brightness.
This dish works well as a standalone vegetarian meal or as a flavorful side to complement meats or stews. Adjust seasoning with salt and pepper before serving and note that using canned beans shortens cooking time to about 20-25 minutes once the rice is added.
Ingredients
- 1 cup Kidney Beans or green Pigeon peas (See Note 1, dried
- 3 cups vegetable broth or water
- 14 oz coconut milk unsweetened
- 4 green onion each cut in half, aka scallions
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 5 prigs thyme
- 5 allspice berries (or 1/4 tsp ground allspice)
- 1 scotch bonnet pepper (See Note 2)
- 1 tsp ginger paste
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 cups long grain white rice
- 2 lime sliced
Instructions
Using Soaked Dried Beans
- In a large saucepan, add the soaked beans and cover with 3 cups of water or vegetable broth and coconut milk. Add green and yellow onion, garlic, thyme, allspice, Scotch bonnet pepper, ginger, salt and pepper.
- Bring to a boil, cover and simmer on low for 1 hour. Stir in the rice, cover again and simmer on low for 30 minutes.
- Remove from heat and let stand for 5 minutes. Discard the green onions, thyme stems, allspice berries and the Scotch bonnet pepper. Fluff the rice and beans with a fork, season to taste with salt. Serve with lime slices.
Using Precooked or Canned Beans
- To a large pot, add drained cooked kidney beans, rice, water or vegetable broth, coconut milk, onions, garlic, thyme, allspice, scotch bonnet pepper, ginger paste, salt and pepper. Stir well to combine.
- Cover the pot with a lid and bring to a rolling boil, then reduce heat to medium-low and cook for 20 to 25 minutes, or until the rice is tender and liquid is absorbed.
- Remove pot from heat and let stand for 5 minutes. Discard the green onions, thyme stems, allspice berries and the Scotch bonnet pepper. Fluff peas and rice with a fork, and season to taste with additional salt if needed. Serve with lime slices.
Notes
- If using dried beans, soak overnight and drain before cooking.
- Canned beans can be used as a shortcut with reduced cooking times.
- To increase heat, slit the scotch bonnet pepper to release more spiciness, but handle carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 78g | 26% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 14g | 70% |
| Sodium | 1265mg | 53% |
| Potassium | 745mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 399IU | 8% |
| Vitamin C | 16mg | 18% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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