🍚 Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Total time: 90 min
Yield: 6
Cuisine: Jamaica
Ingredients: 200 g dried red kidney beans, soaked overnight (or 2 × 400 g tins); 400 ml coconut milk; 400 g long-grain rice, rinsed; 3 sprigs fresh thyme; 2 scallions, lightly crushed; 6 allspice berries; 1 tsp salt; About 500 ml water

Origin: Jamaica

290kcal

per serving · 200 g

145kcal

per 100 g

8 gProtein4 g / 100 g

8 gFat4 g / 100 g

48 gCarbs24 g / 100 g

Rice and peas is Jamaica's essential side dish: rice simmered with red kidney beans (called 'peas' on the island), coconut milk, fresh thyme, scallion and allspice. The coconut milk makes it creamy and gently sweet, while the beans tint the grains pinkish-brown. It is served with jerk chicken, curry goat and brown stew dishes, especially for Sunday dinner.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not keto24 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

ricekidney beanscoconut milkthymescallionallspice

Recipe

6 servings90 min

Ingredients

200 g dried red kidney beans, soaked overnight (or 2 × 400 g tins)
400 ml coconut milk
400 g long-grain rice, rinsed
3 sprigs fresh thyme
2 scallions, lightly crushed
6 allspice berries
1 tsp salt
About 500 ml water

Method

Boil the soaked beans in fresh water until tender, about 1 hour (skip if using tinned).
Add coconut milk, thyme, scallions, allspice and salt to the beans and their liquid; bring to a boil.
Stir in the rice, making sure the liquid covers it by about 1 cm.
Cover tightly and cook on low heat 20–25 minutes until the rice is tender.
Remove thyme stems and scallions and fluff with a fork.

How to make it lighter

Use light coconut milk or half coconut milk, half water.
Keep a portion to about one cup and fill the plate with salad.
Add more beans and less rice for extra fibre per calorie.

History

Rice cooked with beans or pigeon peas is found across the Caribbean, with roots in West African and colonial-era cooking. In Jamaica, rice and peas is the traditional centrepiece of Sunday dinner.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →