Jamaican Rice And Peas
Jamaican Rice and Peas is a classic dish that is a staple in Jamaican cuisine. It's a flavorful and comforting dish that pairs perfectly with a variety of main courses.
Ingredients
- 2 cups of long grain rice
- 1 can of coconut milk
- 1 can of kidney beans, drained and rinsed
- 2 cloves of garlic, minced
- 1 onion, finely chopped
- 2 sprigs of thyme
- 1 scotch bonnet pepper (optional for heat)
- Salt and pepper to taste
Instructions
- In a large pot, combine the rice, coconut milk, kidney beans, garlic, onion, thyme, and scotch bonnet pepper.
- Add 3 cups of water and season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove the scotch bonnet pepper and thyme sprigs before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 6g
- Fat
- 4g
Supplies
Large pot Spoon Cooking knife
Tools
Cooking pot Cutting board Can opener
Serving suggestions
Serve Jamaican Rice and Peas as a side dish with jerk chicken or curry goat for a complete Jamaican meal.
Tips & tricks
For a milder flavor, remove the seeds and membrane from the scotch bonnet pepper before adding it to the pot.
Cost
$8