Keto Jamaican Rice and Peas
Discover a low-carb twist on a Caribbean classic with this flavorful Keto Jamaican Rice and Peas recipe! By swapping traditional rice for riced cauliflower, this dish retains all the vibrant, aromatic flavors of the original while staying keto-friendly and gluten-free. Creamy coconut milk, fragrant allspice, fresh thyme, and a hint of garlic perfectly complement tender red kidney beans, creating a dish that’s packed with island-inspired zest. Perfect as a side dish or a light meal, it comes together in just 35 minutes and is ideal for anyone looking to enjoy authentic Jamaican flavors without compromising their dietary goals. Embrace the taste of the tropics while keeping it low-carb!
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Recipe Information
Ingredients
- 1 head cauliflower
- 1 cup canned coconut milk
- 0.5 cup canned red kidney beans
- 2 scallions
- 2 cloves garlic
- 2 sprigs fresh thyme
- 4 whole allspice berries
- 1 bay leaf
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the cauliflower into florets and place them into a food processor. Pulse until the cauliflower resembles rice-like granules. Set aside.
Rinse the canned red kidney beans under cold water and drain. Set aside.
Thinly slice the scallions and mince the garlic cloves.
In a large skillet or frying pan, heat the olive oil over medium heat.
Add the minced garlic, sliced scallions, fresh thyme sprigs, allspice berries, and bay leaf to the skillet. Sauté for 2-3 minutes until the garlic is fragrant and the scallions are softened.
Stir in the riced cauliflower, ensuring it is well coated with the spiced oil mixture. Cook for about 5 minutes, stirring occasionally.
Pour in the canned coconut milk and add the rinsed red kidney beans. Stir well to combine with the cauliflower mixture.
Season with salt and black pepper. Bring the mixture to a gentle simmer and let it cook for another 10 minutes, allowing the flavors to meld together, and the cauliflower to absorb the coconut milk.
Remove the thyme sprigs, bay leaf, and allspice berries before serving.
Serve hot as a side dish or a complete meal, garnished with additional fresh thyme or sliced scallions if desired.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 20.4 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3077 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.
