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Jamaican Rice And Peas With Coconut Milk Recipe

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Jamaican Rice And Peas Recipe Healthier Steps
Jamaican Rice And Peas Recipe Healthier Steps from healthiersteps.com

Description

Jamaican rice and peas with coconut milk is a classic Jamaican dish that is a staple throughout the Caribbean. This dish is a popular side dish that is usually served with jerk chicken or other savory meat dishes. The rice is cooked with kidney beans, coconut milk, and a variety of spices, which give it a rich and creamy flavor. This dish is a must-try for anyone who loves Caribbean cuisine.

Prep Time

The preparation time for this dish is around 15 minutes.

Cook Time

The cook time for this dish is around 30-35 minutes.

Ingredients

  • 2 cups of long-grain rice
  • 1 can of kidney beans
  • 1 can of coconut milk
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 2 sprigs of fresh thyme
  • 1 scotch bonnet pepper (optional)
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 4 cups of water
  • 2 tablespoons of vegetable oil

Equipment

  • A large pot with lid
  • A wooden spoon
  • A measuring cup
  • A measuring spoon
  • A knife and cutting board

Method

  1. Rinse the rice thoroughly with cold water and set it aside.
  2. In a large pot, heat the vegetable oil over medium heat.
  3. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until they become translucent.
  4. Add the kidney beans, coconut milk, thyme, scotch bonnet pepper (if using), salt, and black pepper to the pot and stir well.
  5. Bring the mixture to a boil and then add the rice to the pot.
  6. Stir the rice well to combine it with the other ingredients, and then reduce the heat to low.
  7. Cover the pot with a tight-fitting lid and let the rice simmer for 20-25 minutes.
  8. After 20-25 minutes, turn off the heat and let the rice sit for another 5-10 minutes to absorb any remaining liquid.
  9. Fluff the rice with a fork, and then remove the thyme sprigs and scotch bonnet pepper (if used).
  10. Serve the rice hot as a side dish with your favorite Jamaican meat dish, or enjoy it on its own.

Notes

  • If you don't have scotch bonnet peppers, you can use a habanero pepper instead.
  • If you don't like spicy food, you can omit the scotch bonnet pepper or habanero pepper altogether.
  • You can also add some diced carrots, celery, or bell peppers to the pot for added flavor and nutrition.
  • Leftover rice and peas can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 320
  • Fat: 7g
  • Saturated Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 410mg
  • Carbohydrates: 56g
  • Fiber: 7g
  • Sugar: 3g
  • Protein: 9g

Recipe Tips

  • Make sure to rinse the rice thoroughly to remove any excess starch and prevent the rice from becoming sticky.
  • Use a tight-fitting lid to prevent the steam from escaping and ensure that the rice cooks evenly.
  • Do not stir the rice while it is cooking, as this can cause the grains to break apart and become mushy.
  • If you want a creamier texture, you can add more coconut milk or reduce the amount of water used in the recipe.
  • For a vegan version, you can use vegetable broth instead of water and omit the meat-based seasonings.

Enjoy this delicious Jamaican rice and peas with coconut milk recipe for a taste of the Caribbean in your own home!


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