Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Add to Collection
Go to Collections
Jamaican Rice and Peas
Course
Side Dish
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Servings
4
Calories
410
kcal
Ingredients
2
tablespoons
vegetable oil
½
cup
onion
finely chopped
2
cloves
garlic
chopped
1
can (15 ounces)
red kidney beans
drained
1
can (14 ounces)
unsweetened coconut milk
1 ½
cups
water
2
cups
long grain white rice
2
sprigs
fresh thyme
½
scotch bonnet pepper or jalapeño pepper
optional
Instructions
Heat oil in a pan with a lid.
Cook onion in oil for a few minutes until the onion starts to get soft.
Add garlic and cook another 30 seconds stirring constantly.
Place water and coconut milk in the pan with beans and thyme.
Bring to a boil.
Add rice and stir.
Reduce heat to medium-low.
Place scotch bonnet or jalapeño pepper on top of the liquid and cover tightly for 30 minutes or until rice is cooked.
Remove pepper before serving.
Fluff rice with a fork.
Nutrition
Serving:
0.5
cup
|
Calories:
410
kcal
|
Carbohydrates:
77
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.04
g
|
Sodium:
10
mg
|
Potassium:
151
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
43
IU
|
Vitamin C:
5
mg
|
Calcium:
38
mg
|
Iron:
1
mg