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Jamaican Rice and Peas Recipe
Caribbean Rice and Beans is an easy-to-make side dish that's packed with protein and flavor! Tender black beans and perfectly cooked rice cooked in nutty coconut milk and seasoned with lots of tropical spices. It's great served with grilled meats and seafood, tacos, or eaten as a meal on its own. It's vegan, gluten free, made from mostly pantry ingredients and is one of my favorite sides of all time.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- pot
📝 Preparation Steps
1
Heat oil in a small-medium saucepan over medium-high heat. Add the onion and saute until translucent, about ⏱️ 5 minutes.
2
Add the allspice, thyme and bay leaf, then stir until fragrant, about ⏱️ 30 seconds to a minute.
bay leaf1
3
Add the Scotch Bonnet pepper and rice, then stir until every grain of rice is coated in the oil and seasonings.
4
Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine.
black beans (drained and rinsed)1 cansalt1 teaspoon
5
Bring the mixture up to a boil, then cover and turn the heat all the way down to low. Set a timer for ⏱️ 10 minutes.
6
After ⏱️ 10 minutes, turn off the heat and let the pot sit, undisturbed, for another ⏱️ 10 minutes.
7
Remove the lid, then fish out the bay leaf, thyme sprig and Scotch Bonnet (leave in for more heat) and discard. Fluff the rice and beans with a fork, then sprinkle with scallions. Serve immediately.
bay leaf1
Nutrition Facts
calories
353 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
603 mg
protein Content
6 g
carbohydrate Content
47 g
saturated Fat Content
14 g
unsaturated Fat Content
1.3 g
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