Jamaican Rice and Peas (Slow Cooker)

Name: Jamaican Rice and Peas (Slow Cooker)
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 8 serving
Ingredients: 1 cup dried red kidney beans; 2 garlic cloves; 3 cups vegetable stock; 14 oz Can coconut milk; 1 lime; 3 scallions; 1 teaspoon thyme leaves; ½ tsp ground ginger; 1 teaspoon red pepper flakes; ¼ teaspoon allspice; 1.5 cups long grain rice; ½ teaspoon coarse salt; 2 bay leaves

User Reviews

5.0

174 reviews

Excellent

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings
8
Calories
336 kcal
Course
Main Course
Cuisine
Jamaican, Caribbean

Jamaican Rice and Peas (Slow Cooker)

Piper Stevens

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A Jamaican rice and peas recipe for the slow cooker. This flavorful, easy recipe brings delicious Carribean flavor to any meal as a side dish, or a complete meal on its own.

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Ingredients

Servings

1 cup dried red kidney beans
2 garlic cloves minced
3 cups vegetable stock
14 oz Can coconut milk full fat, both water and cream
1 lime juice of
3 scallions sliced, white and green parts separated
1 teaspoon thyme leaves
½ tsp ground ginger or, 1 2" piece of fresh ginger, minced
1 teaspoon red pepper flakes
¼ teaspoon allspice
1.5 cups long grain rice rinsed
½ teaspoon coarse salt
2 bay leaves

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Instructions

Sort beans, rinse, and cover with water to soak overnight in the fridge.
Drain beans, rinse, and put into a large pot of fresh water.
Bring to a boil, and boil for 10-15 minutes.
Drain, then add beans to the slow cooker, along with the stock, coconut milk, lime juice, rice, garlic, thyme, allspice, ginger, white parts of scallions, kosher salt, red pepper flakes, and bay leaves.
Cover and cook on low 6-8 hours until rice is cooked, and beans are tender.
Remove the bay leaves and serve hot, garnished with green parts of the scallion.

Equipments used:

Notes

Canned Beans: You can use canned kidney beans or black beans in this recipe. Drain and rinse the canned beans and add them to the slow cooker three hours before end of the cooking time.
*Important! Soak and pre-boil beans: Don't skip this step. Dried red kidney beans contain a toxic compound called lectin which is toxic to humans. Soaking the beans overnight and then boiling them in fresh water neutralizes the toxin. Slow cookers don't reach a high enough temperature to do this on their own.
*Important! Soak and pre-boil beans: Don't skip this step. Dried red kidney beans contain a toxic compound called lectin which is toxic to humans. Soaking the beans overnight and then boiling them in fresh water neutralizes the toxin. Slow cookers don't reach a high enough temperature to do this on their own.
Rinse the rice: Before cooking rice, always rinse it by putting it into a seive and running it under cold water. Rinse until the water runs clear. Rinsing the rice removes a lot of the excess starch so the cooked rice will have nicely separated grains and will not be mushy.
Rinse the rice: Before cooking rice, always rinse it by putting it into a seive and running it under cold water. Rinse until the water runs clear. Rinsing the rice removes a lot of the excess starch so the cooked rice will have nicely separated grains and will not be mushy.
Cooking time: Don't overcook, or the rice will be mushy. Slow cookers vary in temperatures and cooking time. Your rice and beans are ready when the beans are tender and the rice is cooked.
Cooking time: Don't overcook, or the rice will be mushy. Slow cookers vary in temperatures and cooking time. Your rice and beans are ready when the beans are tender and the rice is cooked.
Storage: Store leftover coconut rice and beans in an airtight container for up to 2 days. To freeze: portion comletely cooled rice and beans into airtight freezer bags or containers. Freeze for up to a month. Thaw overnight in the fridge.
Storage: Store leftover coconut rice and beans in an airtight container for up to 2 days. To freeze: portion comletely cooled rice and beans into airtight freezer bags or containers. Freeze for up to a month. Thaw overnight in the fridge.
Seasonings: You can replace the ginger and allspice with one or two teaspoons of jerk seasoning, which will always contain ground allspice berries, and often ginger as well.

Canned Beans: You can use canned kidney beans or black beans in this recipe. Drain and rinse the canned beans and add them to the slow cooker three hours before end of the cooking time.
Seasonings: You can replace the ginger and allspice with one or two teaspoons of jerk seasoning, which will always contain ground allspice berries, and often ginger as well.
Canned Beans: You can use canned kidney beans or black beans in this recipe. Drain and rinse the canned beans and add them to the slow cooker three hours before end of the cooking time.

Nutrition Information

Show Details

Serving 1g Calories 336kcal (17%) Carbohydrates 46g (15%) Protein 11g (22%) Fat 13g (20%) Saturated Fat 11g (55%) Sodium 188mg (8%) Potassium 575mg (16%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 75IU (2%) Vitamin C 4.3mg (5%) Calcium 47mg (5%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 336 kcal

% Daily Value*

Serving	1g
Calories	336kcal	17%
Carbohydrates	46g	15%
Protein	11g	22%
Fat	13g	20%
Saturated Fat	11g	55%
Sodium	188mg	8%
Potassium	575mg	12%
Fiber	4g	16%
Sugar	1g	2%
Vitamin A	75IU	2%
Vitamin C	4.3mg	5%
Calcium	47mg	5%
Iron	4.1mg	23%