התמונה להמחשה בלבדJamaican Rice and Peas
The ultimate Caribbean expression of a rich rice accompaniment, blending nutritious red beans with velvety coconut cream for a luscious texture and intoxicating exotic aroma. A harmonious marriage of fresh thyme, allspice, and subtle heat creates a deep, comforting flavor profile that elevates any meal into an extraordinary and deeply satisfying culinary experience.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.
- 2Once boiling, reduce heat to low and cover with a lid. Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
- 3Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.
Nutrition
- Calories
- 619
- Protein
- 31.4g
- Carbs
- 112.4g
Chef tips
For perfect texture and rich flavor, use full-fat coconut milk. Keep the hot pepper whole to add a lovely aroma without making the dish too spicy for the kids. For a festive touch, garnish with finely chopped scallions. If the kids prefer milder flavors, swap red beans for cooked white beans; they pair beautifully with the coconut.
Culinary reasoning
The ultimate Caribbean expression of a rich rice accompaniment, blending nutritious red beans with velvety coconut cream for a luscious texture and intoxicating exotic aroma. A harmonious marriage of fresh thyme, allspice, and subtle heat creates a deep, comforting flavor profile that elevates any meal into an extraordinary and deeply satisfying culinary experience.