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