Jamaican Rice and Peas Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.8 (157)

Jamaican Rice and Peas Recipe

NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 27%
CARBS 65G57% OF CAL
8G FIBER7G SUGAR50G OTHER
FAT 16G32% OF CAL
11G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Jamaican rice dish infused with coconut milk, allspice, and kidney beans, seasoned with garlic, ginger, and thyme. Aromatic and distinctly Caribbean.

sidecaribbeangrain bowlbeansdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoon olive oil
  • 1 large onion (diced)
  • 4 cloves garlic (minced)
  • 1 teaspoon fresh ginger (grated)
  • 1 teaspoon fresh thyme (chopped)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground allspice
  • 1 Scotch Bonnet chile ((or Habanero), diced *)
  • 1.75 cups water (or low-sodium chicken stock)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 cups long-grain white rice
  • 2 (15 ounce) cans red kidney beans (drained and rinsed)
  • Fresh lime juice (for serving (optional))
PREP
5M
SODIUM
523MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.