Classic Jamaican Rice and Peas

jamaican-rice-peas Recipe
Rita Maas
Many island dwellers refer to kidney beans as "peas," so don't let the title fool you. This classic Jamaican dish is low in fat yet high in fiber, protein, and calcium.


Serves 4 (serving size: 1 cup)

Nutritional Information

Calories 363
Fat 5 g
Satfat 5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13 g
Carbohydrate 66 g
Fiber 11 g
Iron 3 mg
Sodium 323 mg
Calcium 46 mg


1 (14-ounce) can light coconut milk
1/4 cup water
1/2 teaspoon ground allspice
1/2 teaspoon salt
Pinch of freshly ground black pepper
3 fresh thyme sprigs
1 garlic clove, crushed
1 cup long-grain white rice (such as jasmine)
1 (15-ounce) can dark kidney beans, rinsed and drained


Combine the first 7 ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans. Cover and let stand 5 minutes before serving.

June 2003
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