Jamaican Recipe ⇒ Jamaican Rice and Peas

This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.

Ingredients

• 2 cups uncooked jasmine rice
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 3 green onions, chopped
• 3 sprigs fresh thyme leaves
• 1 (28 ounce) can kidney beans, drained
• 2 cups chicken stock
• 1 (14 ounce) can coconut milk
• 1 Scotch bonnet pepper, stemmed
• 1 tablespoon salt
• 1 teaspoon brown sugar
• 1 teaspoon ground black pepper
• 1 teaspoon red pepper flakes
• ½ teaspoon ground allspice
• ½ teaspoon cayenne pepper

Cooking Directions

1. Rinse rice in a fine strainer.
2. Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
3. Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

Nutrition Facts

• calories391.1
• carbohydrateContent60.1 g
• cholesterolContent1.5 mg
• fatContent13 g
• fiberContent9.3 g
• proteinContent10.7 g
• saturatedFatContent9.6 g
• sodiumContent1385.8 mg
• sugarContent1.1 g