Rating: 4.5 stars
15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

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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