Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 2 cups Rice; 380g Coconut Milk; 450g Kidney Beans; 1 cup Water; 2 tsp Kosher Salt; 1/2 tsp Ground Allspice; 1/4 tsp Black Pepper; 3 Spring Onions; 2 sprigs Thyme; 1 Scotch Bonnet

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Rice2 cups
Coconut Milk380 g
Kidney Beans450 g
Water1 cup
Kosher Salt2 tsp
Ground Allspice½ tsp
Black Pepper¼ tsp
Spring Onions3
Thyme2 sprig
Scotch Bonnet1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
Equipment
2
Dutch oven
3
Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.

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