Jamaican Rice and Peas (Slow Cooker)
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8
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Calories
336 kcal
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Course
Main Course
Jamaican Rice and Peas (Slow Cooker)
Description
This Slow Cooker Jamaican Rice and Peas recipe starts with soaked and boiled kidney beans to remove toxins, ensuring they cook safely and soften evenly. The beans are combined in a slow cooker with coconut milk, vegetable stock, long grain rice, lime juice, garlic, thyme, allspice, ginger, red pepper flakes, scallions, bay leaves, and salt. Slow cooking on low heat for 6-8 hours allows the rice to absorb the coconut milk and spices while the beans become tender. The lime juice brightens the dish, and the herbs provide aromatic depth.
The finished dish features rice with distinct grains cooked in creamy coconut milk, accented by tender beans and a mix of warm spices. The use of both the white and green parts of the scallions adds freshness and color at plating. It pairs well with jerk chicken, fried plantains, or steamed vegetables and can serve as a filling side or main for a Caribbean-inspired meal.
Key considerations include not skipping the soak and pre-boil step for kidney beans due to natural toxins, rinsing rice to prevent stickiness, and monitoring slow cooker times to avoid overly mushy rice. Leftovers store well refrigerated for two days and freeze safely for up to a month. Modifications can include substituting canned beans added nearer the end of cooking time or using jerk seasoning in place of ginger and allspice for a bolder flavor.
Ingredients
- 1 cup red kidney beans dried
- 2 garlic minced, cloves
- 3 cups vegetable stock
- 14 oz coconut milk full fat, both water and cream, can
- 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 salt coarse
- 2 bay leaf
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.
Notes
- Always soak and boil dried kidney beans overnight and briefly boil to remove natural toxins before slow cooking.
- If using canned beans, rinse and add them to the slow cooker about three hours before the end of cooking.
- Rinse rice thoroughly before cooking to reduce starch and ensure separated grains.
- Monitor cooking time to avoid mushy rice; slow cooker temperatures vary.
- Store leftovers in an airtight container for up to 2 days; freeze portions for up to 1 month and thaw overnight in the fridge.
- For a different flavor, replace ginger and allspice with 1-2 teaspoons of jerk seasoning.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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