High Protein Jamaican Rice and Peas
Elevate your meal prep with this High Protein Jamaican Rice and Peas recipe, a wholesome twist on a Caribbean classic! Packed with fiber-rich brown rice and creamy kidney beans, this dish delivers a plant-based protein boost while infusing bold island flavors. The aromatic blend of coconut milk, fresh thyme, allspice, and a touch of heat from the iconic scotch bonnet pepper creates a rich, flavorful base that pairs beautifully with the nutty rice. Perfectly simmered to tender perfection, this recipe is not only hearty but also easy to prepare in under an hour. Whether served as a vibrant side dish or a satisfying main, it’s a healthy, vegan-friendly option that celebrates the soulful essence of Jamaican cuisine.
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Recipe Information
Ingredients
- 2 cups brown rice
- 1 15 oz can canned kidney beans
- 1 14 oz can coconut milk
- 1 cup vegetable broth
- 1 cup water
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 teaspoon fresh thyme
- 1 teaspoon allspice powder
- 1 whole scotch bonnet pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Rinse the brown rice under cold water until the water runs clear. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
Add the coconut milk, vegetable broth, and water to the pot. Stir well to combine.
Add the rinsed kidney beans, fresh thyme, allspice powder, whole scotch bonnet pepper, salt, and black pepper to the pot. Stir to incorporate all ingredients.
Add the rinsed brown rice to the pot and stir again. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 40-45 minutes until the rice is cooked through and has absorbed most of the liquid.
Once the rice is tender, remove the pot from the heat and let it sit, covered, for another 5 minutes to allow any remaining liquid to absorb.
Remove the scotch bonnet pepper before serving and fluff the rice with a fork. Adjust seasoning to taste if necessary.
Serve warm as a side dish or a complete meal, enjoying the rich and aromatic flavors of Jamaican Rice and Peas.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4039 mg | 176% | |
| Total Carbohydrate | 249.1 g | 91% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 42.1 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3046 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
