Recipes › Dinner

Jamaican Rice and Peas

Jamaican Rice and Peas
DinnerJamaican⏱ 35 minServes 4MediumGluten-freeEgg-freeDairy-freeLactose-freeNut-free
Open in the Forkwise app – save, scale & shop

🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 2 cups Rice
  • 380 g Coconut Milk
  • 450 g Kidney Beans
  • 1 cup Water
  • 2 tsp Kosher Salt
  • ½ tsp Ground Allspice
  • ¼ tsp Black Pepper
  • 3 Spring Onions
  • 2 sprigs Thyme
  • 1 Scotch Bonnet

Method

  1. Equipment: Dutch oven: 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.
  2. 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.
  3. Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.

Video

Video by Deddy's Kitchen, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.

Recipe source: TheMealDB · TheMealDB API terms of use
Photo: Jamaican Rice and Peas by TheMealDB contributors (TheMealDB API terms) · source