Jamaican Rice and Peas

I love to cook traditional Jamaican dishes like Rice and Peas with Stewed Chicken for Sunday evening dinner.

Here are the ingredients for a perfect Jamaican Rice and Peas dinner. Click the link to buy T-Fal Pot Set on Amazon. https://a.co/d/e905bNU

Ingredients (Serves 6)

• 1 cup dried kidney beans (or 1 can, drained and rinsed)
• 4 cups water (if using dried beans)
• 2 cups coconut milk
• 2 cups long-grain Basmati rice
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 Scotch bonnet pepper (left whole)
• 1 tsp allspice (pimento)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 scallion, chopped
• 1 tbsp butter or coconut oil

Instructions

1. Cook the Beans (If Using Dried Beans)

• Rinse and soak kidney beans overnight.
• Drain and add them to a pot with 4 cups of water.
• Bring to a boil, then simmer for about 1 hour until tender.

(If using canned beans, skip this step.)

2. Cook the Rice

1. In a large pot, add coconut milk, cooked beans (with their water), minced garlic, onion, thyme, allspice, scallion, salt, and black pepper. Stir well.
2. Add the Scotch bonnet pepper whole (do not cut it, or the dish will be extremely spicy).
3. Bring the mixture to a simmer, then add the rice.
4. Cover and cook on low heat for about 20–25 minutes or until the rice is tender and the liquid is absorbed.
5. Remove the Scotch bonnet pepper and thyme stems. Fluff the rice with a fork.
6. Stir in butter or coconut oil for extra flavor.

Calories Per Serving (Approximate)

(Serving size: 1 cup)

This dish is rich, creamy, and full of Caribbean flavors! Want a lower-calorie version? Reduce the coconut milk or use light coconut milk. Enjoy!

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