Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (37)
Jamaican Rice and Peas
NUTRITION · PER SERVING75M COOK
CAL 19%·PRO 20%
CARBS 57G61% OF CAL
3G FIBER2G SUGAR51G OTHER
FAT 12G29% OF CAL
10G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An aromatic rice and kidney bean side dish cooked in coconut milk with green onions, garlic, allspice, and thyme. Caribbean-inspired and full of warm spice, it serves eight and pairs well with any main.
sidegrain bowlbeansdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup dried red kidney beans (soaked overnight in water or for 8 hours at least*)
- 3 cups water (up to 4 cups to cover the peas while boiling)
- 2 cups uncooked long grain rice (not jasmine rice, and ensure the bag just says long grain rice**, washed and drained)
- 13.5 ounce can full fat coconut milk
- 1 teaspoon sea salt
- 3 stalks scallion (cut or torn in half)
- 1 scotch bonnet pepper
- 2 cloves of garlic
- 1 teaspoon pimento berries/allspice
- A few sprigs of thyme
At a glance
PER SERVING · TIME 75M
CAL 19%·PRO 20%
CARBS 57G61% OF CAL
3G FIBER2G SUGAR51G OTHER
FAT 12G29% OF CAL
10G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 55m
- Sodium
- 18mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 603mg
- Calcium
- 69mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 18MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.