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carribean rice and peans with fried plantains on the side
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Jamaican Rice and Peas

An extraordinary rice and beans dish packed with protein and fiber. The fruity, woodsy, savory flavors deliver a Caribbean vacation in the comfort of your own home. Add baked or jerk chicken to this beautiful Caribbean feast for a culturally rich experience.
Course Main
Cuisine Caribbean, Jamaican
Diet Gluten Free
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Soaking Time 8 hours
Total Time 9 hours 30 minutes
Servings 4
Calories 650kcal
Author Imma

Ingredients

  • 1 cup (180g) dried kidney beans (can be substituted with canned kidney beans)
  • ½ medium yellow onion, sliced
  • 2-3 green onions, diced
  • 1 tablespoon (9g) garlic, minced (about 3-4 cloves)
  • 2 bay leaves
  • 3-4 sprigs thyme, minced
  • 2 teaspoons salt
  • 7 whole allspice berries (AKA pimento seeds)
  • 3 cups (709ml) water
  • 1 13.5-ounce can unsweetened coconut milk
  • 2 cups (400g) long-grain white rice (or replace with brown rice)
  • 1 whole scotch bonnet pepper

Instructions

  • Add the dried beans to a medium pot or bowl and let them soak overnight for even cooking.
  • When ready to cook, rinse and drain beans, making sure they're free of debris.
  • Add soaked beans to a large pot with onions, green onions, minced garlic, bay leaves, thyme, salt, and allspice. Add water.
  • Cook covered on medium-high heat until beans are tender, 50-60 minutes or more. Do a taste test before proceeding with the rest of the ingredients.
  • Pour in coconut milk, rice, and scotch bonnet pepper (I used habanero pepper).
  • Bring the pot to a boil, reduce heat to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, 18 minutes or more. If the rice dries out, add water a little at a time as needed.
  • Remove the pot from the stove, add butter or coconut oil if desired, and discard bay leaves—fluff thoroughly with a fork.
  • Garnish with green onions and serve.

Notes

  • You have more control over the ingredients with dried beans. But don't worry if you only have time for canned ones. Drain and rinse the beans. Add them to the pot along with the seasonings, coconut milk, and rice, and simmer until the rice is tender.
  • Rinse your rice to eliminate the extra starch for fluffier rice.
  • Rinse the beans well and pick out little stones and debris so no one cracks a tooth.
  • Wear gloves and avoid touching your eyes and lips if you decide to chop your scotch bonnet pepper. Experience is a good teacher.
  • Add the coconut milk after the beans are cooked to prevent curdling.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 220g | Calories: 650kcal | Carbohydrates: 135g | Protein: 22g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1188mg | Potassium: 1016mg | Fiber: 11g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 8mg | Calcium: 118mg | Iron: 5mg