Description
A delicious and creamy Jamaican rice and peas dish made with coconut milk, kidney beans, and a hint of spice from scotch bonnet.
Ingredients
Scale
- 2 cups long-grain white rice
- 1 cup cooked red kidney beans
- 1 can (14 oz) coconut milk
- 2 cups water
- 2–3 sprigs thyme
- 2 green onions, chopped
- 1 teaspoon allspice
- 1 whole scotch bonnet pepper
- 2 cloves garlic, minced
- Salt to taste
Instructions
- Rinse the rice under cold water until the water runs clear. Drain.
- Combine the coconut milk, water, thyme, green onions, allspice, garlic, and the whole scotch bonnet pepper in a large pot. Bring to a boil.
- Add the rinsed rice and cooked kidney beans to the pot. Stir gently and add salt to taste.
- Return to a boil, then reduce the heat to low and cover the pot. Cook for approximately 20-25 minutes or until the rice is tender and the liquid is absorbed.
- Remove the scotch bonnet pepper before serving. Fluff the rice with a fork and serve warm.
Notes
Best eaten fresh the same day, but can be reheated on the stove with a splash of broth.
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg