Jamaican Style Peas and Rice Red Beans and Rice
Savor the vibrant flavors of the Caribbean with this authentic Jamaican-Style Peas and Rice (Red Beans and Rice) recipe. Infused with creamy coconut milk, fragrant thyme, and the subtle heat of a whole scotch bonnet pepper, this dish is a perfect balance of bold and comforting flavors. Long-grain white rice and tender red kidney beans come together in a one-pot preparation, seasoned with a medley of allspice, garlic, and all-purpose seasoning for an irresistible aroma. Ideal as a hearty side dish or a satisfying standalone meal, this recipe is a staple of Jamaican cuisine, packed with flavor and ready in just 35 minutes. Perfect for weeknight dinners or gatherings, this dish will transport your taste buds straight to the islands!
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Recipe Information
Ingredients
- 2 cups red kidney beans (canned or dried and pre-cooked)
- 2 cups long-grain white rice
- 1 can coconut milk
- 2 cups water or vegetable stock
- 3 stalks scallions, chopped
- 2 cloves garlic cloves, minced
- 3 sprigs fresh thyme sprigs
- 1 scotch bonnet pepper (whole)
- 1 teaspoon all-purpose seasoning
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
If using dried kidney beans, soak them overnight and cook until tender before beginning. If using canned beans, rinse and drain them thoroughly.
Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Set aside.
In a large saucepan or dutch oven, combine the coconut milk and water or vegetable stock. Bring to a gentle boil over medium-high heat.
Stir in the red kidney beans, scallions, garlic, thyme sprigs, all-purpose seasoning, ground allspice, salt, and black pepper.
Carefully add the whole scotch bonnet pepper to the pot. Do not pierce or chop the pepper, as it will release too much heat. It will flavor the dish gently as it cooks.
Add the rinsed rice to the pot and stir gently to combine all the ingredients.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 20-25 minutes, or until the rice is fully cooked and absorbs the liquid. Do not open the lid during cooking.
Once the rice is cooked, remove the pot from the heat and let it rest for 5 minutes. Discard the scotch bonnet pepper and thyme sprigs before serving.
Fluff the rice with a fork and serve warm. Enjoy your authentic Jamaican-style peas and rice alongside your favorite protein or as a standalone dish!
Nutrition Facts
Calories |
1257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5381 mg | 234% | |
| Total Carbohydrate | 257.8 g | 94% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 35.4 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2904 mg | 62% | |
*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.
