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Savory rice and beans dish in white bowl with herbs and a fork.

Jamaican rice and peas

Baked Bree man with beard in formal suit indoors.Michael Steliga
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine caribbean
Servings 8 servings
Calories 321 kcal

Ingredients
  

  • 1 cup dried red kidney beans soaked overnight
  • 3 cups water
  • 1 can 13.5 ounces unsweetened coconut milk
  • 2 cups long-grain white rice rinsed
  • 1 Scotch bonnet pepper left whole
  • 3 scallions chopped
  • 4 sprigs of fresh thyme
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Rinse the soaked kidney beans and place them in a large pot with 3 cups of water. Bring to a boil, then reduce heat and simmer until beans are tender, about 1 hour.
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  • Add the coconut milk, whole Scotch bonnet pepper, chopped scallions, thyme sprigs, minced garlic, salt, and black pepper to the pot. Stir to combine.
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  • Bring the mixture back to a boil, then stir in the rinsed rice. Reduce heat to low, cover, and simmer until the rice is cooked and all liquid is absorbed, about 20-30 minutes.
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  • Turn off the heat and let the pot sit covered for an additional 10 minutes to steam the rice.
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  • Remove the Scotch bonnet pepper and thyme sprigs. Fluff the rice with a fork before serving.

Nutrition

Calories: 321kcalCarbohydrates: 54gProtein: 9gFat: 8gSaturated Fat: 1gSodium: 1062mgFiber: 6g
Keyword caribbean side dish, jamaican rice and peas, rice and beans
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