Jamaican Rice and Peas

Author: Canadian Living

Winston and Audia Barnett of Kingston, Jamaica, are volunteers for a Jamaica Tourist Board program called Meet the People, in which locals host visitors to give them a taste of island culture and cuisine, such as this classic side dish. Jamaicans call red kidney beans red peas.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2001

Ingredients

  • 2 teaspoons vegetable oil
  • 4 green onions sliced
  • 2 cloves garlic minced
  • 2 1/4 cups chicken stock
  • 1 cup coconut milk
  • 1 Scotch bonnet pepper
  • 1 cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 8 whole allspice
  • 1 1/2 cup converted rice
  • 1 cup drained red kidney bean

Method

In saucepan, heat oil over medium heat; cook onions and garlic for 1 minute. Add stock, coconut milk, pepper, thyme, salt and allspice; bring to boil. Add rice; return to boil. Cover and cook over medium-low heat for 15 minutes. Stir in beans; cook for 10 minutes or until rice is tender. Discard pepper and allspice.

Nutritional facts <b>Per serving:</b> about

  • Sodium 489 mg
  • Protein 9 g
  • Calories 311.0
  • Total fat 11 g
  • Cholesterol 0 mg
  • Saturated fat 7 g
  • Total carbohydrate 45 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Jamaican Rice and Peas

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