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4.4 from 39 votes

Quick Jamaican Rice and Peas (with Canned Beans)

Make this quick Jamaican rice and peas, a fast and delicious version using canned beans and coconut milk.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 456 kcal
Course: Main Course
Cuisine: Jamaican

Ingredients

  • 1 cup white rice 225 g
  • vegetable stock from a cube is fine
  • 1 tablespoon coconut oil or vegetable oil
  • 1 medium onion
  • 1 red bell pepper
  • 1 small chili Note 1
  • 1 teaspoon ginger fresh, grated
  • 2 garlic cloves
  • 1 teaspoon sweet paprika powder
  • ½ teaspoon allspice
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • ½ can coconut milk 7 oz/ 200 ml
  • 1 can Kidney Beans 14 oz/ 400 g, Note 2
  • 2-3 teaspoons fresh lemon juice
  • 1 tablespoon butter
  • fresh parsley
  • fine sea salt

Instructions

    Cup of Yum
  1. Cook rice: Wash the rice in a sieve. Place it in a pot, cover it generously with vegetable stock, and bring to a boil. Turn the heat down and simmer the rice, covered, 5 minutes less than required by the packet's instructions. Drain well.1 cup white rice/ 225 g + vegetable stock
  2. Chop: In the meantime, chop the onion, bell pepper, and chili. Grate the ginger and the garlic.1 medium onion + 1 red bell pepper + 1 small chili + 1 teaspoon ginger + 2 garlic cloves
  3. Saute onions and peppers: Heat the oil in a heavy-bottomed saucepan. Cook the onion, pepper, and chili for about 3-4 minutes or until they are softer. Add the ginger and garlic and stir for one minute.1 tablespoon coconut oil
  4. Add the sweet paprika powder, ground black pepper, and dried thyme and stir for another minute.1 teaspoon sweet paprika powder + ½ teaspoon allspice + ½ teaspoon freshly ground black pepper + 1 teaspoon dried thyme
  5. Add the cooked rice, coconut milk, and drained kidney beans. Heat for 5-6 minutes, stirring occasionally, until the rice is tender and the beans are heated through.½ can coconut milk + 1 can kidney beans
  6. Adjust the taste: Add 2 teaspoons of fresh lemon juice and salt to taste. Stir in the butter. Taste again and add more lemon juice (not too much) and salt if necessary.2-3 teaspoons fresh lemon juice + 1 tablespoon butter + fine sea salt
  7. Sprinkle the chopped parsley on top and serve. fresh parsley

Notes

  • Chili: A Scotch bonnet would be very fitting; however, if you cannot find it, use another kind of chili. Please add as much chili as you can handle, and keep in mind that a Scotch bonnet is very hot.
  • Beans: You can also use dried red kidney beans. Soak them overnight and cook them for about 45 minutes or until tender but not mushy. Drain them and add them to the dish. 

Nutrition Information

Serving 1/4 of the dish Calories 456kcal (23%) Carbohydrates 45g (15%) Protein 18g (36%) Fat 24g (37%) Saturated Fat 15g (75%) Polyunsaturated Fat 5g Cholesterol 28mg (9%) Sodium 928mg (39%) Fiber 6g (24%) Sugar 6g (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 456

% Daily Value*

Serving 1/4 of the dish
Calories 456kcal 23%
Carbohydrates 45g 15%
Protein 18g 36%
Fat 24g 37%
Saturated Fat 15g 75%
Polyunsaturated Fat 5g 29%
Cholesterol 28mg 9%
Sodium 928mg 39%
Fiber 6g 24%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.