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.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse rice in a fine strainer.

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  • 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.

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

Cook's Notes:

You can also use dried beans by soaking overnight and cooking in salt, pepper, onion, and garlic for 2 hours on low, but for sake of time I use canned or frozen.

Substitute habanero pepper if you can't find Scotch bonnet.

Nutrition Facts

391 calories; protein 10.7g; carbohydrates 60.1g; fat 13g; cholesterol 1.5mg; sodium 1385.8mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
05/30/2020
Delicious! It went perfectly with my Jamacian curry chicken . I used a habanero instead of the scotch bonnet , I had one in the kitchen already. This dish will be made several times again in my house ! Read More
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/29/2020
Delicious! It went perfectly with my Jamacian curry chicken . I used a habanero instead of the scotch bonnet , I had one in the kitchen already. This dish will be made several times again in my house ! Read More
Rating: 4 stars
07/18/2020
I liked this recipe, It turned out great as a side dish along with jerk chicken and a tomato and cucumber salad. The only change I made was to cut the recipe in half, There are only 3 of us and even then I had lots leftover for another day. I didn't have a scotch bonnet pepper so I added some jalapeno pepper instead. I didn't want it to spicy. Read More
Rating: 5 stars
08/24/2020
I made this to go along with Jerk Fish Tacos I was making and it was perfect. I used a habanero and this dish was very spicy, but it's more like a slow heat that hits you after every bite, but it dissipates fast. Good balance of flavors in this dish to us and one that I will make again (maybe with jalapeno next time for me). Thanks for the recipe! Read More
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Rating: 5 stars
01/12/2020
The only change I made was using a jalapeño pepper instead of Scotch Bonnet. Because I didn t have one on hand. Turned out great. Very tasty and had a nice kick to it. I will definitely make it again. Read More
Rating: 5 stars
09/13/2020
I have made this about 20 times and it is an amazing recipe! Read More
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