Go Back
Jamaican Rice and Peas

Jamaican Rice and Peas

Erica Dinho
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine International
Servings 4 servings
Calories 907 kcal

Ingredients
 

  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 habanero pepper finely chopped
  • 3 scallions chopped
  • 1 ½ cups rice
  • 1 can 15.5 oz red kidney beans, drained and rinsed
  • 11/2 cups coconut milk
  • 2 cups water
  • Salt and pepper
  • 1 tablespoon butter
  • ½ teaspoon fresh thyme

Instructions
 

  • Heat the olive oil in a medium pot. Add the scallions and cook about 3 minutes. Add the garlic and habanero and cook for 2 minutes more. Add the rice and stir until well combined.
  • Add the beans, salt, pepper, water, coconut milk, butter and thyme. Bring to a boil, then reduce the heat to low, cover the pot and let it simmer over low heat for about 35 minutes or until all the liquid is absorbed.
  • Fluff with a fork and serve warm.

Nutrition

Calories: 907kcalCarbohydrates: 66gProtein: 12gFat: 71gSaturated Fat: 59gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 0.4mgSodium: 56mgPotassium: 809mgFiber: 1gSugar: 1gVitamin A: 132IUVitamin C: 9mgCalcium: 94mgIron: 11mg
Keyword rice recipes
Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!