Jamaican Rice and Peas recipe
All Recipes Best Recipe World Cuisine Recipes Latin American Caribbean
Ingredients
- 2 cups uncooked jasmine rice 1 tablespoon olive oil 3 cloves garlic, minced 3 green onions, chopped 3 sprigs fresh thyme leaves 1 (28 ounce) can kidney beans, drained 2 cups chicken stock 1 (14 ounce) can coconut milk 1 Scotch bonnet pepper, stemmed 1 tablespoon salt 1 teaspoon brown sugar 1 teaspoon ground black pepper 1 teaspoon red pepper flakes ½ teaspoon ground allspice ½ teaspoon cayenne pepper
Nutrition Info
- 391.1 caloriescarbohydrate: 60.1 gcholesterol: 1.5 mgfat: 13 gfiber: 9.3 gprotein: 10.7 gsaturatedFat: 9.6 gservingSize: -sodium: 1385.8 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Jamaican Rice and Peas
Directions
-
Rinse rice in a fine strainer.
Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme, cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.