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Jamaican Food Recipes: Rice And Peas

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Jamaican Stew Peas Recipe Stew peas, Jamaican stew peas, Jamaican
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Description

Jamaican cuisine is full of bold and flavorful dishes, and rice and peas is no exception. This classic Jamaican side dish is a staple in many households and is often served alongside jerk chicken or other Caribbean-inspired dishes. Despite the name, rice and peas is actually made with kidney beans, which give the dish a rich and hearty flavor.

Prep Time

Preparation for Jamaican rice and peas takes about 15-20 minutes.

Cook Time

Cooking Jamaican rice and peas takes approximately 40-45 minutes.

Ingredients

  • 1 can of kidney beans, drained and rinsed
  • 1 cup of long-grain white rice
  • 1 can of coconut milk
  • 2 garlic cloves, minced
  • 1 small onion, diced
  • 1 scotch bonnet pepper, seeded and chopped (optional)
  • 2 sprigs of fresh thyme
  • 1 teaspoon of salt
  • 2 cups of water

Equipment

  • A medium-sized pot with a lid
  • A wooden spoon
  • A can opener
  • A sharp knife
  • A cutting board

Method

  1. Heat the pot over medium-high heat and add the coconut milk, garlic, onion, thyme, and scotch bonnet pepper (if using). Cook for 3-4 minutes until fragrant.
  2. Add the drained and rinsed kidney beans, rice, salt, and water to the pot. Stir to combine.
  3. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 20-25 minutes or until the rice is fully cooked and tender.
  4. Remove the pot from the heat and allow it to sit for 5 minutes before fluffing the rice with a fork.
  5. Remove the thyme sprigs and scotch bonnet pepper before serving.

Notes

It’s important to rinse the kidney beans before adding them to the pot to remove any excess salt and to ensure the dish isn’t too salty. If you can’t find scotch bonnet pepper, you can substitute it with a jalapeno pepper, but be sure to remove the seeds to reduce the heat level.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 382
  • Carbohydrates: 56g
  • Protein: 9g
  • Fat: 14g
  • Saturated Fat: 12g
  • Sodium: 600mg
  • Potassium: 602mg
  • Fiber: 5g
  • Sugar: 2g
  • Vitamin A: 0.2%
  • Vitamin C: 10%
  • Calcium: 6.7%
  • Iron: 23.3%

Recipe Tips

If you want to add some extra flavor to your rice and peas, you can add a tablespoon of Jamaican curry powder or allspice to the pot when you add the other seasonings. To make this dish vegan, you can omit the thyme or replace it with a teaspoon of dried thyme. You can also substitute the chicken broth with vegetable broth or water. Leftover rice and peas can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply add a splash of water or broth to the pot and heat over low heat until heated through.

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