Jamaican Style Rice And Peas Vg, GF, SF, V
An easy to prepare rice dish that is bursting with flavor. This traditional method of preparing rice and peas is a staple in all Jamaican households. This side dish pairs well with curry, stew, roasts and miso mushroom gravy.
Ingredients
- 11/2 cups red kidney beans soaked overnight and drained
- 3 sprigs fresh thyme
- 1 tbsp creamed coconut or 6-8 oz coconut milk unsweetened
- 1 large scotch bonnet or habanero pepper
- 1 spring onion cut into half, reserve some of the green part for garnish
- 1 tsp salt
- 1 tsp black pepper
- 11/2 cups uncooked long grain rice, washed and drained
Instructions
Preparing the beans
- Place beans in a medium saucepan and cover with cold water. Bring to a boil then reduce heat to simmer. Cook until the beans are tender, about 1 to 1 1/2 hours.
Cooking the rice
- When the beans are tender, add the creamed coconut and stir until dissolved. Add green onions, scotch bonnet, and thyme.
- Stir in the rice, add salt and pepper, increase heat and bring back to a boil, cover the pot with tight fitting lid. The liquid in the should cover the rice and beans by about an 1'' to an 1.25"
- Reduce heat to low and simmer until rice is cooked. 25 – 30 minutes. Allow rice to remain undisturbed for 5 minutes.
- To much liquid will result in a gummy overcooked rice. Not enough will result in hard uncooked grains of rice. If you are using coconut milk make the adjustment needed, by removing the amount of bean liquid you will be replacing.
- Fluff rice with a fork. Remove scotch bonnet pepper and thyme sprigs. Garnish with chopped spring onions and serve.
Video
Notes
To this dish you can add, pimento berries, ground or finely diced onions, garlic and ginger with is either fresh or powdered.
Nutrition
Serving: 6ServingsCalories: 1196kcalCarbohydrates: 240gProtein: 50gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 417mgPotassium: 2512mgFiber: 28gSugar: 4gVitamin A: 61IUVitamin C: 11mgCalcium: 193mgIron: 13mg
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