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Jamaican Coconut Rice And Peas Recipe

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Jamaican Rice and Peas Recipe
Jamaican Rice and Peas Recipe from www.food.com

Description

Jamaican coconut rice and peas is a flavorful and comforting dish that is perfect as a side dish for any Caribbean inspired meal. The dish is made with coconut milk, kidney beans, and aromatic spices which give it a unique taste and aroma. This recipe is easy to make and will be loved by anyone who enjoys a little bit of spice and flavor in their meals.

Prep Time

The prep time for this recipe is approximately 10 minutes. This includes washing the rice and beans, chopping the onion, garlic, and scallions, and measuring out the other ingredients.

Cook Time

The cook time for this recipe is approximately 30 minutes. This includes cooking the rice and beans together with the spices and coconut milk.

Ingredients

  • 1 cup of long-grain white rice
  • 1 can of kidney beans (15.5 oz)
  • 1 can of coconut milk (13.5 oz)
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 2 scallions, chopped
  • 1 sprig of thyme
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of allspice
  • 1 tablespoon of vegetable oil
  • 2 cups of water

Equipment

  • A large pot with a lid
  • A wooden spoon
  • A measuring cup and spoons
  • A sharp knife
  • A cutting board

Method

  1. Wash the rice in cold water until the water runs clear.
  2. Drain and rinse the kidney beans in a strainer.
  3. Heat the oil in a large pot over medium heat.
  4. Add the onion, garlic, and scallions to the pot and sauté for 2-3 minutes.
  5. Add the rice and sauté for 1-2 minutes until the rice is coated with oil and lightly toasted.
  6. Add the kidney beans, coconut milk, thyme, salt, black pepper, and allspice to the pot and stir well.
  7. Add the water to the pot and stir well.
  8. Bring the mixture to a boil and then reduce the heat to low and cover the pot with a lid.
  9. Simmer the rice for 20-25 minutes until the rice is tender and the liquid has been absorbed.
  10. Remove the thyme sprig and fluff the rice with a fork.
  11. Serve the rice hot and enjoy!

Notes

  • This recipe can be easily doubled or tripled for larger crowds.
  • If you do not have kidney beans, you can substitute with black beans or pigeon peas.
  • You can add more or less spice to suit your taste.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition Info

One serving (1/2 cup) of Jamaican coconut rice and peas contains approximately:

  • Calories: 240
  • Protein: 5g
  • Fat: 13g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Sugar: 1g
  • Sodium: 388mg

Recipe Tips

  • Make sure to rinse the rice well before cooking to remove any excess starch.
  • Do not stir the rice too much during cooking as this can cause it to become sticky and mushy.
  • Use a fork to fluff the rice after cooking to separate the grains and prevent clumping.
  • You can add a little bit of hot sauce or chopped jalapeño peppers to the rice for an extra kick of spice.

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