Jamaican Rice And Peas
Jamaican Rice and Peas features tender red kidney beans cooked in rich coconut milk, infused with thyme, hot pepper, and green onion, perfect for a flavorful Caribbean meal.
Ingredients
Instructions
- Make 1 quart of coconut milk by adding water to 1 grated coconut and strain through a sieve.
- Wash red beans and add to the coconut milk with 2 crushed garlic cloves. Boil until tender.
- Add thyme, hot pepper, green onion, and salt to taste. Simmer for 2 minutes.
- Add washed rice, ensuring the liquid is about 1 inch above the rice.
- Bring to a boil, cover, and cook on low heat until the liquid disappears and the rice is cooked.
- Serve with chicken fricassee and boiled or fried plantain.
Tips & Substitutions
For a creamier texture, consider using canned coconut milk instead of making it from scratch. If you're short on time, canned kidney beans can be substituted for dried ones; just rinse them and add them directly to the pot. Adjust the spice level by choosing a milder or hotter pepper based on your preference. This dish pairs beautifully with Chicken Fricassee for a complete meal.
Serving Suggestions
Serve Jamaican Rice and Peas alongside Chicken Fricassee for a traditional meal. It also pairs well with fried plantains or a refreshing side like Cranberry-Raspberry Salad. For a vegetarian option, enjoy it with grilled vegetables or a fresh salad. This dish is perfect for family gatherings or casual dinners, bringing a taste of the Caribbean to your table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the rice and peas in a saucepan with a splash of water and cover. Heat over low until warmed through, stirring occasionally to prevent sticking. You can also microwave it in short intervals, adding water as needed to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Jamaican Rice And Peas contains roughly 668 calories, with 26g protein, 119g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (148% of the Daily Value), iron (90% of the Daily Value), and protein (52% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 521mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this recipe?
Yes, while red kidney beans are traditional, you can substitute them with black beans or pinto beans. Just ensure they are cooked until tender. Adjust the cooking time accordingly if using dried beans.
Is it necessary to use fresh coconut for the milk?
Using fresh coconut provides a richer flavor, but you can use canned coconut milk as a convenient alternative. It will still yield delicious results, maintaining the essence of the dish.
Can I make this dish vegan?
Yes, this recipe is naturally vegan. Just be sure to serve it with plant-based sides, and you can enhance the flavor with additional vegetables or spices if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).