Vegetarian Jamaican Rice and Peas
Bring the vibrant flavors of the Caribbean to your table with this Vegetarian Jamaican Rice and Peas recipe! This hearty and aromatic dish features fluffy long-grain white rice cooked to perfection with creamy coconut milk, protein-rich red kidney beans, and a fragrant medley of scallions, garlic, fresh thyme, and warming spices like allspice. A whole Scotch bonnet pepper infuses the dish with authentic Jamaican flair while maintaining a balanced level of heat. Perfect as a satisfying main or a flavorful side, this one-pot recipe is naturally dairy-free, vegan, and packed with wholesome ingredients. Ready in under an hour, it’s an effortless way to enjoy a true taste of island cuisine at home!
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Recipe Information
Ingredients
- 2 cups long grain white rice
- 1 15 oz can canned red kidney beans
- 1 14 oz can coconut milk
- 1.5 cups water
- 1 cup vegetable broth
- 2 stalks scallions
- 3 large garlic cloves
- 5 sprigs fresh thyme
- 0.25 teaspoon black peppercorns
- 0.5 teaspoon whole allspice berries
- 1 teaspoon salt
- 1 whole scotch bonnet pepper
- 0.25 cup unsweetened shredded coconut (optional)
Instructions
Rinse the rice under cold water in a fine mesh sieve until the water runs clear to remove excess starch and set aside.
Drain and rinse the canned red kidney beans thoroughly.
In a large pot or Dutch oven, combine the drained kidney beans, coconut milk, water, and vegetable broth.
Trim and chop the scallions finely. Peel and mince the garlic cloves.
Add the scallions, minced garlic, thyme sprigs, black peppercorns, allspice berries, and salt to the pot.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and allow it to simmer for 10 minutes to marry the flavors.
Stir in the rinsed rice and allow the mixture to return to a simmer.
Place the whole scotch bonnet pepper gently on top of the rice mixture, being careful not to break it to maintain the pepper's flavor without adding too much heat.
Cover the pot and simmer on low heat for approximately 30 to 35 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the pot from heat and let it sit covered for 5 minutes to allow the flavors to fully develop.
Carefully remove the scotch bonnet pepper, thyme sprigs, and any whole spices (peppercorns or allspice berries) from the rice.
Fluff the rice and peas with a fork and serve warm. Sprinkle with unsweetened shredded coconut, if desired, for added texture and flavor.
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4158 mg | 181% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 35.7 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2527 mg | 54% | |
*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.
