Jamaican Rice And Peas/Beans W/ Cook Up Callaloo And Ackee

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk is lower in calories, while water with coconut extract retains flavor.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are higher in fiber, while pinto beans are often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is usually cheaper.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives provide similar flavor, while green onions are often less costly.

Rinse 1 cup of dried pinto beans to remove debris.

Add 6 cups of water, garlic, and salt to the pot with beans.

Boil on medium-high heat for 10 to 15 minutes, then add extra water to cook the beans properly.

Once beans are tender, add coconut milk, thyme, scallion, Scotch bonnet pepper, allspice, and optional sugar to the pot.

Cover and allow to boil for 5 to 10 minutes.

Wash the rice and add it to the pot, ensuring the liquid is about 1.5 inches above the rice.

Steam for 15 to 20 minutes or until most of the liquid is reduced, then cover with foil or lower heat and cook for another 10 minutes.

For the callaloo and ackee, sauté onion, garlic, bell pepper, scallion, and Scotch bonnet pepper for 1 to 2 minutes.

Add canned callaloo and cook down for 2 minutes before adding canned ackee.

Gently fold in ackee, add more all-purpose seasoning and pepper, cover, and cook for another 2 minutes.

Remove thyme, scallion, and ginger from the rice, fluff it up, and serve with callaloo and ackee.

Cooking Techniques

Equipment Needed

Spice Level: