Jamaican Rice and Peas
A classic Jamaican staple of fluffy rice cooked with kidney beans, creamy coconut milk, and aromatic spices. Fragrant thyme and Scotch bonnet give this dish its distinctive Caribbean soul.
Ingredients
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Kidney Beansβ 450 g π§ 562.5 ml π₯ 2β cup
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Riceβ 307.6 g π§ 473.2 ml π₯ 2 cup
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Coconut Milkβ 380 g π§ 376.2 ml π₯ 1β cup
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Ground Allspiceβ 15 g π§ 30 ml π₯ 2 tbsp
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Scotch Bonnetβ 45 g πΆοΈ 1 pcs
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Spring Onionsβ 45 g π§ 3 pcs
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Black Pepperβ 1 g 1 pcs
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Thymeβ 2 g π§ 4 ml π₯ ΒΎ tsp
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Waterβ 236.6 g π§ 236.6 ml π₯ 1 cup
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Kosher Saltβ 11.8 g π§ 9.9 ml π₯ 2 tsp
Total nutrition
3439 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Add the rice, 380 g coconut milk, 450 g kidney beans, 240 ml water, 2 tsp kosher salt, Β½ tsp ground allspice, and ΒΌ tsp black pepper to a large Dutch oven and stir until well combined. Lay 3 spring onions, 2 thyme sprigs, and 1 whole Scotch bonnet pepper on top of the mixture and bring everything to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover tightly with a lid. Cook for 18 minutes, then remove from the heat and leave the lid on for a further 5 minutes to allow the rice to steam and finish cooking.
- Remove the lid and discard the spring onions, Scotch bonnet pepper, and thyme sprigs. Fluff the rice and peas gently with a fork and serve immediately.
Source:
TheMealDB
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