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JAMAICAN RICE AND PEAS

JAMAICAN RICE AND PEAS

with coconut cream

Features:
    Cuisine:

      This rice is packed with Protein and goes great alongside most Jamaican main dishes.

      • 30 minutes
      • Serves 4
      • Easy

      Directions

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      If you are looking for a recipe that utilizes coconut cream, then you found it. This Jamaican Rice and Peas is simple to make and real tasty! 

      Make sure you are using real coconut cream and not the milk, otherwise it won’t turn out as good.

      Jamaican rice and peas/beans is not only healthy for you it’s very versatile dish.

      That is often served alongside other Jamaican meals, with some mango chutney, and an ice cold bottle of “Red Stripe Beer” Jamaica’s most popular beer.

      Traditionally for this recipe the beans are soaked overnight in water and then boiled up the next day.

      I will provide you with that method and also the easier method which utilizes canned kidney beans and leave what method up to you.

      I hope you enjoy fi yuh jamaican rice and peas!

      I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

       

      Jamaican Rice and Peas

      Jamaican Rice and Peas

      Yield: 4
      Cook Time: 40 minutes
      Total Time: 40 minutes

      Ingredients

      • 8 ounces or one large can Red Kidney Beans
      • 2 cups Chicken Stock, low sodium
      • 3/4 cup Coconut Cream
      • 4 Garlic cloves
      • 1 small Onion
      • 2 cups Long grain rice
      • 1 tbsp Butter

      SPICES

      • 1 tsp Ground Allspice
      • 1 tsp Dried thyme
      • 1 whole Scotch bonnet pepper
      • 1 tsp Brown Sugar
      • 1 tsp Pepper and Salt to taste

      Instructions

      1. Start by soaking your beans overnight: Rinse and discard any bad beans and place in a stockpot, cover with water and soak overnight.
      2. Canned bean method: Drain and rinse beans.
      3. In a medium stock pot, add 1 tsp of oil and saute your minced onions, then garlic till tender.
      4. Add in the beans, chicken stock, and coconut cream.
      5. Cover, and simmer for 2 hours or until beans are tender. Once your beans are tender add in your spices, minced scotch bonnet pepper, along with the brown sugar.
      6. Rinse your rice several times to remove the starch then add it to the pot, season with salt and pepper.
      7. There should be 1 inch of liquid over the rice, if not add more stock.
      8. Bring to a boil, then to a simmer. Cover for 30 minutes or until rice is cooked.
      9. Stir in some butter and enjoy as a side dish or meal. Enjoy!
      Nutrition Information:
      Yield: 4 Serving Size: 1
      Amount Per Serving:Calories: 414 Total Fat: 13g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 8mg Sodium: 469mg Carbohydrates: 68g Fiber: 4g Sugar: 31g Protein: 9g

       

       

      Jacqueline

      Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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