Caribbean · easy
Rice and Peas
Jamaican coconut rice with kidney beans, thyme, and scotch bonnet. Creamy, aromatic, and the perfect side for any Caribbean meal.
- 40 min
- Total
- 6
- Serves
- $7.00
- Est. cost
- 340
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Vegan
- Meatless
Parent noteKeep the scotch bonnet whole so it flavors without adding heat. Remove before serving.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Long Grain White Rice2 cups
- Coconut Milk (full-fat)1 can
- Kidney Beans (canned)1 can
- Garlic2 cloves
- Fresh Thyme3 sprigs
- Scotch Bonnet Pepper (whole)1
- Ground Allspice1/2 tsp
- Salt1 tsp
Method
- 01
Rinse rice until water runs clear. Drain kidney beans.
- 02
Combine coconut milk, water, kidney beans, garlic, thyme, allspice, and whole scotch bonnet in a pot. Bring to a boil.
- 03
Add rice, stir once, cover, and reduce to the lowest heat.
- 04
Cook for 20 minutes without lifting the lid. Remove from heat and let steam 10 minutes.
- 05
Remove scotch bonnet and thyme sprigs. Fluff with a fork and serve.
- 340
- Calories
- 9g
- Protein
- 52g
- Carbs
- 11g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
