Classic Jamaican Rice and Peas

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.

Yield: Serves 4 (serving size: 1 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 363
  • Fat: 5g
  • Saturated fat: 5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 13g
  • Carbohydrate: 66g
  • Fiber: 11g
  • Iron: 3mg
  • Sodium: 323mg
  • Calcium: 46mg

Ingredients

  • 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

Preparation

  1. 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.
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Classic Jamaican Rice and Peas Recipe at a Glance
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