Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Yield: 4
Cuisine: Jamaicana
Ingredients: 2 cups Rice; 0.25 teaspoons Black pepper; 1 cup Water; 2 sprigs Thyme; 380 g Coconut Milk; 2 teaspoons Kosher Salt; 3 Spring Onions; 1 Scotch Bonnet; 450 g Kidney Beans; 0.5 teaspoons Allspice

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein11 %19 g
Carbs59 %107 g
Fat30 %24 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	710 kcal	181 kcal
Protein	19 g	4.8 g
Carbs	107 g	27.2 g
Fat	24 g	6.1 g

One serving is about 393 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty25/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Jamaican

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegetarian - Jamaican

Ingredients

480 ml RiceOriginal: 2 cups
0.25 teaspoons Black pepper
240 ml WaterOriginal: 1 cup
2 sprigs Thyme
380 g Coconut Milk
2 teaspoons Kosher Salt
3 Spring Onions
1 Scotch Bonnet
450 g Kidney Beans
0.5 teaspoons Allspice

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Equipment
Dutch oven
Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.
Once boiling, reduce heat to low and cover with a lid. Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.