Name: Jamaican Rice and Peas
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Uncooked jasmine rice - 2 cups; Olive oil - 1 tablespoon; Garlic, minced - 3 cloves; Green onions, chopped - 3; Fresh thyme leaves - 3 sprigs; Kidney beans, drained - 1 (28 ounce) can; Chicken stock - 2 cups; Coconut milk - 1 (14 ounce) can; Scotch bonnet pepper, stemmed - 1; Salt - 1 tablespoon; Brown sugar - 1 teaspoon; Ground black pepper - 1 teaspoon; Red pepper flakes - 1 teaspoon; Ground allspice - ½ teaspoon; Cayenne pepper - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Jamaican Rice and Peas

1. Uncooked jasmine rice - 2 cups

2. Olive oil - 1 tablespoon

3. Garlic, minced - 3 cloves

4. Green onions, chopped - 3

5. Fresh thyme leaves - 3 sprigs

6. Kidney beans, drained - 1 (28 ounce) can

7. Chicken stock - 2 cups

8. Coconut milk - 1 (14 ounce) can

9. Scotch bonnet pepper, stemmed - 1

10. Salt - 1 tablespoon

11. Brown sugar - 1 teaspoon

12. Ground black pepper - 1 teaspoon

13. Red pepper flakes - 1 teaspoon

14. Ground allspice - ½ teaspoon

15. Cayenne pepper - ½ teaspoon

How to cook deliciously - Jamaican Rice and Peas

1. Stage

Rinse rice in a fine strainer.

2. Stage

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. Stage

Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.