🇯🇲 Jamaica recipe
Rice and Peas
Despite its name, Jamaican rice and peas is made with red kidney beans, not green peas. This aromatic coconut rice is the island's most essential side dish, served with virtually everything from jerk chicken to curry goat. The coconut milk makes it creamy, the allspice and thyme make it fragrant, and the scotch bonnet adds a whisper of heat.
Prep15 mins + overnight soak
Cook45 mins
Serves6
Difficultyeasy
Ingredients
- 400g long-grain white rice, rinsed until water runs clear
- 250g dried red kidney beans, soaked overnight
- 400ml coconut milk (full-fat)
- 400ml water
- 3 cloves garlic, minced
- 3 scallions, tied in a knot
- 3 sprigs fresh thyme
- 1 whole scotch bonnet pepper, left intact
- 1 teaspoon ground allspice
- 1 tablespoon coconut oil or butter
- 1 teaspoon salt
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 320
- Protein
- 10 g
- Carbs
- 50 g
- Fat
- 8 g
