Jamaican Rice and Peas

This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 391 Calories

Ingredients

• ½ teaspoon ground allspice
• 1 tablespoon salt
• 1 (14 ounce) can coconut milk
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• 2 cups chicken stock
• 3 green onions, chopped
• 1 teaspoon brown sugar
• ½ teaspoon cayenne pepper
• 1 teaspoon red pepper flakes
• 2 cups uncooked jasmine rice
• 3 sprigs fresh thyme leaves
• 1 (28 ounce) can kidney beans, drained
• 1 Scotch bonnet pepper, stemmed

Recipe Instructions

Step 1

Rinse rice in a fine strainer.

Step 2

Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.

Step 3

Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.