Quick Jamaican Rice and Peas (with Canned Beans)
If you’re looking for a delicious side to serve with a Caribbean main dish then try this recipe for Jamaican rice and peas. Creamy and delicious with a hint of spice.
Servings: 6 servings
Calories: 326kcal
Ingredients
- 1 tin kidney beans
- 400ml cold water
- 40g coconut cream or creamed coconut
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small red onion sliced or 2 spring onions - chopped
- 2 cloves garlic minced
- ½ small scotch bonnet chilli seeds removed and finely chopped
- 2 - 3 sprigs fresh thyme
- 400g easy cook long grain rice washed and strained
Instructions
- Add the content of the canned beans to a large saucepan (do not drain) along with 400ml of water. Add in the salt, black pepper, onion, garlic, scotch bonnet (see recipe tips above) and thyme.
- Simmer on a medium heat for 12 - 15 minutes to infuse flavours and melt the creamed coconut.
- Add the washed rice to the pan, stir once and then bring to a boil. Once it is boiling, reduce heat to very low then cover the pan with foil. Place a lid over the foil and cook on low for 20 - 25 minutes until the rice is cooked and liquid is absorbed.
- Turn off the heat and allow the pot to rest for 5 minutes before fluffing the rice with a fork. Remove the sprigs of thyme then serve with your main dish.