Jamaican Coconut Rice and Peas

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Caribbean · 55 min · Beans · vegetarian, vegan, gluten-free

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Ingredients

• 3/4 cup long-grain white rice
• 1 can (15 oz) canned red kidney beans, drained
• 1 can (13.5 oz) coconut milk
• 1 stalks scallions
• 1 garlic cloves
• 1/4 tbsp fresh thyme
• 1 whole Scotch bonnet pepper
• 1/4 tsp ground allspice (pimento)
• 1/2 tsp salt

Method (tap to check — screen stays awake)

1. Combine coconut milk, 1.5 cups water, kidney beans, crushed garlic, thyme, allspice, and salt in a pot; bring to a boil.
2. Add chopped scallions and the whole Scotch bonnet, keeping it intact.
3. Rinse rice and stir it into the pot.
4. Return to a boil, then reduce heat to low and cover.
5. Simmer 25 minutes until the liquid is absorbed and rice is tender.
6. Remove the Scotch bonnet, fluff with a fork, and rest 5 minutes.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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