-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
350
calCalories
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:
- In a large saucepan, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until soft and translucent.
- Add the coconut milk, water, kidney beans, allspice, thyme, and Scotch bonnet pepper if using. Bring to a boil.
- 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.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and garnish with chopped green onions before serving.
Similar recipes that you might like:
PICKED
Vegan Salade Marocaine
Dive into the vibrant flavors of Morocco with this Classic Vegan Salade Marocaine, a refreshing ensemble of crisp vegetables and zesty lemon dressing.
PICKED
Vegan Cornish Pasties
Delicious hand-held pasties filled with a mixture of vegetables and seasoned to perfection
PICKED
Enchanting Fireweed Jelly
Indulge in the subtle sweetness of summer with this unique vegan Fireweed Jelly.
Cuisines, Dinner, Fall, Game Night, Jamaican, Lunch, Spring, Summer, Winter | No Comments » on Jamaican Rice and Peas