Easy Jamaican Rice and Peas

Name: Easy Jamaican Rice and Peas
Total time: 45 min
Ingredients: 1 piece, chopped Onions; 1 Tbsp Garlic; 2 cups Rice; 1 tsp Salt; 2 cups Coconut milk; 1 can Kidney beans; 2 tsp Spices, thyme; 2 cups Chicken broth; 1 piece Serrano pepper; 1 tsp Ginger root; squeeze Lime juice

Rice and peas are a traditional Jamaican dish that I enjoyed often in childhood. While my family isn't Jamaican (we're Panamanian 🇵🇦) my mom’s cooking was filled with a lot of heavy Caribbean influences so I'm no stranger to brown stew chicken, steamed cabbage or rice and peas. This dish is traditionally made with pigeon peas but is often made with kidney beans when pigeon peas (gungo peas) aren't available. ⁠This cheat code version of rice & peas is so easy to make but is still super flavorful and for me it's like having a taste of both comfort and home. ⁠Not to mention this dish is filled with healthy fats from the coconut milk, anti-inflammatories from the garlic and ginger, and plant-based protein from the kidney beans. Source: Instagram/ itsthecardamom

Ccardamom

Suitable from: Finger foods (BLW)
Total time: 45min
Makes: 3servings
Iron: 2.5mg

Common allergens

None

Ingredients

3 servings

Onions1 piece, chopped
Garlic1 Tbsp
Rice2 cups
Salt1 tsp
Coconut milk2 cups
Kidney beans 1 can
Spices, thyme2 tsp
Chicken broth 2 cups
Serrano pepper1 piece
Ginger root1 tsp
Lime juicesqueeze

Steps

Using a large saucepan over medium heat, sauté the onion in cooking oil for 4-5 mins until they begin to brown⁠
Add the garlic and rice to the ⁠pan, stirring well, and cook for another 2-3 mins⁠
Add the ginger, salt, stock and coconut milk and stir well⁠
Add the kidney beans, thyme, and the whole scotch bonnet chili⁠
Bring everything to a simmer, cover, turn the heat low and cook for ~20 mins until the rice is tender⁠
Once done, remove from heat, fluff and let cool for about 10 mins, then serve, and enjoy! ⁠ Squeeze the lime on top for additional flavor