Jamaican Rice and Peas Recipe – Easy Red Beans and Rice
An easy red beans and rice recipe, the well-know Jamaican rice and peas or rice and beans made with coconut milk.
Servings: 4
Calories: 456kcal
Ingredients
- 225 g/ 8 oz/ 1 cup white rice
- vegetable stock to cook the rice from a cube is fine
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion
- 1 red bell pepper
- 1 small chili See note 1
- 1 teaspoon fresh ginger grated
- 2 garlic cloves
- 1 teaspoon sweet paprika powder
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 200 ml/ 6.7 fl.oz/ ¾ cup coconut milk ½ a can of 400 ml/ 14 oz
- 1 can kidney beans 400 ml/ 14 oz
- 2-3 teaspoons fresh lemon juice
- 1 teaspoon butter
- some fresh parsley
- fine sea salt
Instructions
- Wash the rice in a sieve. Place in a pot, cover generously with vegetable stock, and bring to a boil. Add a little salt if the stock is not salty enough, turn the heat down and simmer the rice, covered, 5 minutes less than required by the packet's instructions. Drain well.
- In the meantime, chop the onion, bell pepper, and chili. Grate the ginger and the garlic.
- Heat the oil in a heavy-bottomed saucepan. Cook the onion, pepper, and chili for about 3-4 minutes or until they are softer. Add the ginger and garlic and stir for one minute.
- Add the sweet paprika powder, ground black pepper, and dried thyme and stir for another minute.
- Add the cooked rice to the pan. Add coconut milk and drained kidney beans. Heat for 5-6 minutes, stirring occasionally, until the rice is tender and the beans are heated through.
- Add 2 teaspoons of fresh lemon juice and salt to taste. Stir in the butter. Taste again and add more lemon juice (not too much) and salt if necessary.
- Sprinkle the chopped parsley on top and serve as suggested above.
Video
Notes
Scotch bonnet would be very fitting, however, if you cannot find it use another kind of chili. Please add as much chili as you can handle and keep in mind that Scotch bonnet is very hot.
Nutrition
Serving: 1/4 of the dish | Calories: 456kcal | Carbohydrates: 45g | Protein: 18g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 928mg | Fiber: 6g | Sugar: 6g