Jamaican Rice and Peas
This speedy one-pot rendition of Jamaican rice and peas features kidney beans and delivers a spicy kick with Scotch bonnet peppers and red pepper flakes.
Ingredients
- 2 cups uncooked jasmine rice
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 3 green onions, chopped
- 3 sprigs fresh thyme leaves
- 1 (28 ounce) can kidney beans, drained
- 2 cups chicken stock
- 1 (14 ounce) can coconut milk
- 1 Scotch bonnet pepper, stemmed
- 1 tablespoon salt
- 1 teaspoon brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- ½ teaspoon ground allspice
- ½ teaspoon cayenne pepper
Instructions
- Rinse rice in a fine strainer.
- Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
- Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.
Notes
You can also use dried beans by soaking overnight and cooking in salt, pepper, onion, and garlic for 2 hours on low, but for sake of time I use canned or frozen.
Substitute habanero pepper if you can’t find Scotch bonnet.
Nutrition
Calories: 391kcalCarbohydrates: 60gProtein: 11gFat: 13gSaturated Fat: 10gCholesterol: 2mgSodium: 1386mgPotassium: 214mgFiber: 9gSugar: 1gVitamin C: 20mgCalcium: 95mgIron: 6mg
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