Easy Jamaican Rice and Peas
Despite the name, it's kidney beans, not peas — simmered with rice in coconut milk with thyme and allspice until the rice takes on a subtle sweetness and fragrance.
Total time
25 min
Prep
5 min
Cook
20 min
Difficulty
easy
Cuisine
Caribbean
vegangluten-free
Ingredients
2 cupslong-grain rice
400g tinkidney beans, drained
400ml tincoconut milk
to tastethyme and allspice
Instructions
1
Combine rice, beans and coconut milk in a pot with a little water.
2
Bring to a boil.
3
Add the thyme and allspice.
4
Cover and simmer 18-20 minutes until rice is tender.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
511
Protein
14.2g
Fat
24.7g
Carbs
61.4g
Fiber
9.1g
Sodium
18mg
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