Jamaican Rice and Peas

Dive into the rich, tropical flavors of Jamaican Rice and Peas, a beloved Caribbean side dish that's as comforting as it is flavorful. Perfectly tender red kidney beans are simmered with creamy coconut milk, fresh thyme, scallions, and the fiery aroma of a whole scotch bonnet pepper, infusing every grain of fluffy long-grain white rice with irresistible warmth and zest. A hint of allspice adds an earthy note, while a careful balance of salt and pepper rounds out the dish. This one-pot recipe is a true celebration of authentic Jamaican cuisine, making it an ideal accompaniment to jerk chicken, curry goat, or grilled seafood. Serve it fresh and steaming, and experience the soul of the Caribbean in every bite.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:135 mins

Total Time:150 mins

Servings: 6

Ingredients

• 1 cup dried red kidney beans
• 4 cups water (for boiling beans)
• 1 cup coconut milk
• 2 cups long-grain white rice
• 2 scallions, chopped
• 4 sprigs fresh thyme
• 1 scotch bonnet pepper, whole
• 2 garlic cloves, minced
• 4 allspice berries (pimento)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2.5 cups water (for cooking rice)

Directions

Step 1

Rinse the dried kidney beans under cold water and drain thoroughly.

Step 2

In a large pot, combine the beans and 4 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cook until the beans are tender but not mushy, about 1 to 1.5 hours. Stir occasionally and add more water if needed to keep the beans submerged.

Step 3

Once the beans are cooked, reserve 2 cups of the cooking liquid and drain the rest.

Step 4

Add the cooked beans, reserved cooking liquid, coconut milk, scallions, thyme, scotch bonnet pepper, minced garlic, allspice, salt, and black pepper to the pot. Stir to combine.

Step 5

Bring the mixture to a boil over medium-high heat.

Step 6

Stir in the rice, ensuring it is evenly distributed.

Step 7

Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 30 to 35 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid removing the lid while cooking to ensure even steaming.

Step 8

Remove the thyme sprigs and scotch bonnet pepper before serving.

Step 9

Fluff the rice and peas with a fork before serving hot.

Nutrition Facts

Serving size	1454.2 grams (1454.2g)

Amount per serving	% Daily Value*
Calories	991

Total Fat 14.90g	19%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 0.40g
Cholesterol 33mg	11%
Sodium 2983mg	130%
Total Carbohydrate 188.70g	69%
Dietary Fiber 18.50g	66%
Total Sugars 19.20g
Protein 26.70g	53%

Vitamin D 2IU	11%
Calcium 284mg	22%
Iron 11mg	62%
Potassium 1406mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.5%

Protein: 10.7%

Carbs: 75.8%