• 20
    min
    Prep Time
  • 40
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main
  • Allergens:
  • Seasons:All
  • Cuisines:
  • Courses:dinner,lunch

Recipe Description

A hearty and flavorful Jamaican classic, this vegan version of Rice and Peas is made with coconut milk, kidney beans, and aromatic spices, offering a delicious and comforting meal.

Ingredients

  • 1 can (400ml) coconut milk
  • 2 cups water
  • 1 can (400g) kidney beans, rinsed and drained
  • 2 cups long grain rice, rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Scotch bonnet pepper, de-seeded and chopped (optional)
  • 1 teaspoon ground allspice
  • 1 sprig fresh thyme
  • Salt and pepper to taste
  • 2 green onions, chopped
  • 1 tsp vegetable oil

Steps:

  1. In a large saucepan, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until soft and translucent.
  2. Add the coconut milk, water, kidney beans, allspice, thyme, and Scotch bonnet pepper if using. Bring to a boil.
  3. Stir in the rice and season with salt and pepper. Reduce heat to low, cover, and simmer for 20-30 minutes, or until the rice is cooked through and the liquid is absorbed.
  4. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and garnish with chopped green onions before serving.

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Cuisines, Dinner, Fall, Game Night, Jamaican, Lunch, Spring, Summer, Winter | No Comments » on Jamaican Rice and Peas

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