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Jamaican Rice and Peas
Jamaican Rice and Peas
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Quick and flavorful Jamaican rice and peas made in one pot with kidney beans, Scotch bonnet peppers, and red pepper flakes.
Ingredients:
  • 2 cups uncooked jasmine rice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 3 sprigs fresh thyme leaves
  • 1 (28 ounce) can kidney beans, drained
  • 2 cups chicken stock
  • 1 (14 ounce) can coconut milk
  • 1 Scotch bonnet pepper, stemmed
  • 1 tablespoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon red pepper flakes
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon cayenne pepper
Instructions:
  • Give the rice a gentle rinse in a fine strainer.
  • In a large 5-quart saucepan over medium heat, sauté garlic, green onions, and thyme until wilted, around 2 minutes. Stir in rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
  • Uncover and bring to a lively boil. Lower the heat, cover, and let it gently simmer until the rice is tender and the liquid has evaporated, approximately 20 minutes.

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