Jamaican Rice and Peas
Jamaican Rice and Peas is a side dish that serves 6. One serving contains 678 calories, 12g of protein, and 49g of fat. For $1.68 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from My Colombian Recipes requires salt and pepper, olive oil, water, and scallions. 256 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid. If you like this recipe, you might also like recipes such as Jamaican Rice and Peas, Jamaican Rice & Peas, and My Jamaican Rice and Peas.
Servings: 6
Ingredients:
1 tablespoon butter
1 can (15.5 oz) red kidney beans, drained and rinsed
11/2 cups coconut milk
1/2 teaspoon fresh thyme
2 garlic cloves, minced
1 habanero pepper, finely chopped
1 tablespoon olive oil
1 1/2 cups rice
Salt and pepper
3 scallions, chopped
2 cups water
Equipment:
pot
Cooking instruction summary:
Heat the olive oil in a medium pot. Add the scallions and cook about 3 minutes. Add the garlic and habanero and cook for 2 minutes more. Add the rice and stir until well combined.Add the beans, salt, pepper, water, coconut milk, butter and thyme. Bring to a boil, then reduce the heat to low, cover the pot and let it simmer over low heat for about 35 minutes or until all the liquid is absorbed.Fluff with a fork and serve warm.
Step by step:
1. Heat the olive oil in a medium pot.
2. Add the scallions and cook about 3 minutes.
3. Add the garlic and habanero and cook for 2 minutes more.
4. Add the rice and stir until well combined.
5. Add the beans, salt, pepper, water, coconut milk, butter and thyme. Bring to a boil, then reduce the heat to low, cover the pot and let it simmer over low heat for about 35 minutes or until all the liquid is absorbed.Fluff with a fork and serve warm.
Nutrition Information:
covered percent of daily need
