5.0 from 24 votes
Jamaican Rice and Peas (Beans and Rice)
Make a pot of Jamaican rice and peas for dinner tonight! This recipe features pigeon peas or beans and rice cooked in spicy coconut milk.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Soak Time
8 hrs
Total Time
9 hrs 45 mins
Servings: 6
Calories: 506 kcal
Course:
Side Dish
Cuisine:
International
Ingredients
- 1 cup dried kidney beans or green Pigeon peas (See Note 1)
- 3 cups vegetable broth or water
- 14 oz unsweetened coconut milk
- 4 Green onions (scallions) each cut in half
- 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 limes 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.
Cup of Yum
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, then drain. To make this recipe with canned beans, you will need two 15½-ounce cans, drained.
- For spicier heat, use a small knife and cut a slit down one side of the scotch bonnet pepper.
Nutrition Information
Calories
506kcal
(25%)
Carbohydrates
78g
(26%)
Protein
13g
(26%)
Fat
17g
(26%)
Saturated Fat
14g
(70%)
Sodium
1265mg
(53%)
Potassium
745mg
(21%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
399IU
(8%)
Vitamin C
16mg
(18%)
Calcium
78mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 506
% 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.