Jamaican Rice and Peas
Jamaica's staple of kidney beans and rice cooked in coconut milk with thyme and scotch bonnet.
✍️ Veg.Pub EditorialPublished 2026-05-15👁 50 views
Calories
410
kcal
Servings
4
Prep time
45
min
Diet
vegan
🧺 Ingredients
- Long-grain rice2 cups
- Cooked kidney beans1 can (400g)
- Coconut milk400ml
- Scallions3 (cut into segments)
- Fresh thyme4 sprigs · Swap: 1 tsp dried thyme
- Scotch bonnet pepper1 (whole, uncut) · Swap: bird's eye chili
- Garlic3 cloves
- Allspice1/2 tsp
👩🍳 Steps
- 1In a pot combine the kidney beans, coconut milk, garlic, allspice and one cup of water, and bring to a boil to release the coconut aroma.
- 2Add the rinsed, drained rice with the scallions, thyme and the whole scotch bonnet (kept uncut to control the heat).
- 3Top up with water to about 1cm above the rice, season with salt and bring to a boil.
- 4Reduce to the lowest heat, cover, and steam for 18-20 minutes until the liquid is absorbed and the rice is tender.
- 5Rest off the heat for 5 minutes, remove the pepper and thyme sprigs, and fluff with a fork before serving.
📊 Nutrition
| Protein | 11g |
| Iron | 4mg |
| Calcium | 80mg |
| Fiber | 9g |
Introduction
Rice and peas is a staple across Jamaica and the wider Caribbean, where kidney beans are called peas. Rice drinks in the coconut milk's aroma alongside thyme and scotch bonnet, sweet, gently spicy, and the perfect partner to grilled and stewed dishes.
Wellness Benefits
- Kidney beans tonify qi and blood and strengthen the spleen and kidney; cooked with rice they complete the protein for lasting energy.
- Coconut milk moistens while thyme and allspice are warm and aromatic, regulating qi, warming the stomach and aiding digestion.
Nutrition Highlights
- The grain-and-bean pairing gives complete protein and plenty of fiber for lasting fullness.
- Rich in iron, potassium and B vitamins to fuel everyday energy.
Tips
- Add the scotch bonnet whole and never pierce it for aroma without overwhelming heat.
- Replacing some water with coconut milk makes the grains richer and more fragrant.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
