Caribbean 25 min

Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Total time: 25 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 2 cups Rice; 380g Coconut Milk; 450g Kidney Beans; 1 cup Water; 2 tsp Kosher Salt; 1/2 tsp Ground Allspice; 1/4 tsp Black Pepper; 3 Spring Onions; 2 sprigs Thyme; 1 Scotch Bonnet

vegetarianhealthy

Ingredientsfor 2

350

Cal

12g

Protein

60g

Carbs

10g

Fat

12 cups Rice
2380g Coconut Milk
3450g Kidney Beans
41 cup Water
52 tsp Kosher Salt
61/2 tsp Ground Allspice
71/4 tsp Black Pepper
83 Spring Onions
92 sprigs Thyme
101 Scotch Bonnet

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Instructions

1
Equipment Dutch oven
2
Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil. Once boiling, reduce heat to low and cover with a lid. Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes. Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.