Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Rice and Peas
Jamaican coconut rice cooked through with kidney beans, thyme and a whole scotch bonnet left intact. Keeping the chilli whole rather than chopping it is what lets its fragrance perfume the rice without turning the dish fiery hot.
Total time
30 min
Prep
5 min
Cook
25 min
Difficulty
easy
Cuisine
Caribbean
vegangluten-free
Ingredients
400glong grain rice
400gtinned kidney beans, drained
400mlcoconut milk
400mlwater
1scotch bonnet, whole
4 sprigsthyme
4 clovesgarlic, crushed
1 tspsalt
Instructions
1
Combine coconut milk, water, beans, scotch bonnet, thyme and garlic in a pot.
2
Bring to boil.
3
Add rice and salt. Stir once.
4
Cover tightly and cook on very low heat 20 minutes.
5
Remove scotch bonnet and thyme. Fluff with a fork.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
512
Protein
15g
Fat
25g
Carbs
62.3g
Fiber
11.9g
Sodium
498mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.
