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Jamaican rice and peas with canned beans

Jamaican rice and peas with canned beans

Features:
  • One Pot/Pan
Cuisine:

An healthy side dish or make it a meal!

  • 30
  • Serves 3
  • Easy

Directions

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This Jamaican rice and peas with canned beans is easy to make and comes all together in one pot in 30 minutes time!

Serve this rice alongside other Jamaican favorites such as Cabbage SlawAir Fryer Jerk Chicken ,Jamaican Coconut Shrimp Curry, Jamaican Goat.

Jamaican rice and peas with canned beans

You can always use dried Red Kidney beans in replace of the canned, just be sure to soak them overnight on the countertop covered in water. 

Then when it comes to cooking them, you are gonna want them to cook for at least an hour. Just simply follow the method below.

But add more stock or water as needed when cooking as they are a much harder bean then the canned version.

Jamaican rice and peas with canned beans

How to make Jamaican rice and peas with canned beans

This recipe is a tried and true recipe: I have made it several times in the past year. 

Jamaican rice and peas with canned beans

Jamaican rice and peas with canned beans

You will want to have on hand:

  1. Open 1 large can of Kidney beans, keep the liquid for more flavor.
  2. 1 50 gram package of Grace coconut powder
  3. Jerk seasoning
  4. Scotch Bonnet pepper, I prefer to use the sauce as it saves my hands and eyes from burning. 
  5. Long grain rice
  6. Onions, garlic and spices.

Jamaican rice and peas

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Jamaican rice and peas with canned beans

Jamaican rice and peas with canned beans

Yield: 3

Ingredients

  • 8 ounces or one large can Red Kidney Beans
  • 2 cups Long grain rice
  • 2 tbsp Butter
  • 2 cups vegetable stock
  • 1 package of grace coconut powder
  • 1 scotch bonne pepper
  • 1 tbsp of garlic powder
  • 1 tsp onion powder

Instructions

  1. In a medium stock pot, add 1 tsp of oil and sauté your minced onions, then garlic till tender.
  2. Add in the beans, stock, spices and scotch bonnet pepper either minced or whole.
  3. Whisk in the coconut powder.
  4. Cover, and simmer for 30 mins or until beans are tender. Once your beans are tender add in your spices, minced or whole scotch bonnet pepper, along with the brown sugar.
  5. Rinse your rice several times to remove the starch then add it to the pot, season with salt and pepper.
  6. There should be 1 inch of liquid over the rice, if not add more stock.
  7. Stir in some butter and enjoy as a side dish or meal. Enjoy!
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 468Total Fat: 16gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 590mgCarbohydrates: 63gFiber: 8gSugar: 12gProtein: 10g

These calculations are based off Nutritionix

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Jacqueline

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