Vegan Jamaican Rice and Peas
Experience the vibrant flavors of the Caribbean with this Vegan Jamaican Rice and Peas recipe—a plant-based twist on the island classic that's bursting with tropical flair. Fragrant long-grain white rice is simmered with creamy coconut milk, savory scallions, fresh thyme, and the warm spice of allspice berries, creating a perfectly seasoned dish. Protein-packed kidney beans add heartiness, while a whole Scotch bonnet pepper infuses subtle heat without overpowering the palate. Easy to make and naturally gluten-free, this one-pot wonder is ideal as a flavorful side or a satisfying main course. Perfect for weeknight dinners or festive gatherings, this recipe will transport your taste buds straight to Jamaica!
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Recipe Information
Ingredients
- 1.5 cups Long-grain white rice
- 1 can Canned kidney beans (drained and rinsed)
- 1 cup Coconut milk
- 1.5 cups Water
- 2 Scallions, chopped
- 2 Garlic cloves, minced
- 4 sprigs Fresh thyme
- 4 Allspice berries
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Scotch bonnet pepper (whole, do not cut open)
- 1 tablespoon Coconut oil
Instructions
Rinse the rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium-sized pot, heat the coconut oil over medium heat.
Add the chopped scallions and minced garlic, sautéing until fragrant, about 2-3 minutes.
Pour in the coconut milk and water, stirring together with the scallions and garlic.
Add the drained kidney beans, fresh thyme sprigs, allspice berries, salt, and black pepper to the pot. Stir to combine.
Place the whole Scotch bonnet pepper in the pot. Ensure it stays intact to avoid too much heat – it's added for flavor, not spice.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes.
After 20 minutes, remove the thyme sprigs and allspice berries from the pot.
Add the rinsed rice to the pot, stirring gently to ensure even distribution.
Bring the pot back to a simmer, cover it, and cook for another 15 minutes, or until the rice is cooked and the liquid is absorbed.
Once done, remove the pot from heat and let it sit covered for another 5 minutes to steam.
Fluff the rice with a fork before serving, and remove the Scotch bonnet pepper. Serve warm as a side dish or a main course.
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2861 mg | 124% | |
| Total Carbohydrate | 183.5 g | 67% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 21.9 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1954 mg | 42% | |
*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.
