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Jamaican Rice and Peas

Jamaican Rice and Peas

Erica Dinho
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
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
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