Jamaican Rice and Peas Recipe
User Reviews
5.0
3 reviews
Excellent
Jamaican Rice and Peas Recipe
Report
This Jamaican rice and peas recipe is loaded with the bold authentic flavors of Jamaica and makes a great side dish for almost anything.
Share:
Ingredients
- 1 clove garlic crushed
- 1 tablespoon butter
- 1 teaspoon salt or to taste
- 1 teaspoon thyme
- 1 teaspoon allspice
- ½ teaspoon ground ginger
- 1 teaspoon onion powder traditionally scallions are used but you can use any onions you prefer. Onion powder saves time.
- 1 ½ cups long-grain white rice rinsed and drained
- 1 can (15 oz) dark kidney beans (peas) rinsed and drained (you can also use cooked dried beans for a more traditional approach).
- 1 can (14 oz) unsweetened coconut milk
- ¾ cup water
- 1 scotch bonnet or habanero pepper (be sure there is no bruising on the skin or rice can become spicier)
Instructions
- In a stock pot on medium heat melt butter with garlic and spices until the garlic is fragrant and golden.
- Add the rice to the pan and toast lightly with spices for about 1 minute.
- Next, add the beans, coconut milk, and water to the pot, stir to combine, and place the Habanero or Scotch Bonnet pepper on top.
- Bring the rice and beans mixture to a simmer, then lower the heat and cover the pot.
- Cook for 15 to 25 minutes until rice is cooked and liquid is absorbed.
- Fluff rice with a fork and serve immediately!
Notes
- Pre-cook dried beans if you are not using canned beans to save time.
- Pre-cook dried beans if you are not using canned beans to save time.
- Use onion powder or scallions (or any type of onion) when cooking with garlic and spices, depending on your preference and time constraints.
- Use onion powder or scallions (or any type of onion) when cooking with garlic and spices, depending on your preference and time constraints.
- The traditional Habanero or scotch bonnet pepper is optional but adds a nice flavor - be sure there are no cuts or bruises on the skin or it will make the dish too spicy.
- The traditional Habanero or scotch bonnet pepper is optional but adds a nice flavor - be sure there are no cuts or bruises on the skin or it will make the dish too spicy.
- If after 20-25 minutes, the rice has not cooked, add ¼ cup boiling water to the pot and cook for an additional 5 minutes until cooked through and liquid is absorbed
- If after 20-25 minutes, the rice has not cooked, add ¼ cup boiling water to the pot and cook for an additional 5 minutes until cooked through and liquid is absorbed
- Fluff with a fork to mix everything together evenly before serving for the best results.
- Fluff with a fork to mix everything together evenly before serving for the best results.
- If using canned beans instead of pre-cooked dried beans, be sure to rinse and drain them first before adding them to the pot with other ingredients.
- If using canned beans instead of pre-cooked dried beans, be sure to rinse and drain them first before adding them to the pot with other ingredients.
- Use good quality long-grain white rice if possible. This will ensure that your dish comes out fluffy and not mushy!
- Use good quality long-grain white rice if possible. This will ensure that your dish comes out fluffy and not mushy!
- Traditionally dried red beans are used in this recipe. I pre-cooked dried beans that I soaked overnight for about 50 minutes on the stovetop then drained them and proceeded with the recipe as written. Canned beans save time so it’s a matter of preference and time.
- Traditionally dried red beans are used in this recipe. I pre-cooked dried beans that I soaked overnight for about 50 minutes on the stovetop then drained them and proceeded with the recipe as written. Canned beans save time so it’s a matter of preference and time.
- To reduce the spice level of Habanero pepper, remove the seeds before putting them into the pot.
- To reduce the spice level of Habanero pepper, remove the seeds before putting them into the pot.
- Make sure to bring the mixture to a simmer over medium heat before lowering the heat, as this will help cook the rice evenly and avoid any potential sticking.
- Make sure to bring the mixture to a simmer over medium heat before lowering the heat, as this will help cook the rice evenly and avoid any potential sticking.
Nutrition Information
Show Details
Calories
143kcal
(7%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.4g
Trans Fat
0.1g
Cholesterol
4mg
(1%)
Sodium
15mg
(1%)
Potassium
55mg
(2%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
69IU
(1%)
Vitamin C
2mg
(2%)
Calcium
15mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 15mg | 1% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Sweet Fried Plantains
Mexican, Jamaican, Cuban, Caribbean, Puerto Rican, Dominican Republic
5.0
(12 reviews)
