How to make Jamaican Rice & Peas baked in the oven with Oxtail 🐂🥗

oxtail

🥗Healthier: chicken thighs

💰Cheaper: beef shank

Chicken thighs are leaner and more affordable while still providing flavor.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

Clean the oxtail by washing it with vinegar and lemon, then season it and leave it to marinate.

Prepare the garlic by smashing it to get the cloves out.

Cook the kidney beans until tender, then season the pot with coconut milk, scotch bonnet pepper, green onions, thyme, and garlic.

While the beans are cooking, brown the oxtail in a separate pot and add water to help it cook down and become tender.

Add the cooked beans to the pot with the oxtail.

Measure out 2 cups of basmati rice and 2 cups of Jasmine rice and wash the rice 2-3 times to remove excess starch.

Pour the seasoned beans and coconut milk mixture into a foil pan, then add the washed rice, ensuring the liquid level is appropriate.

Cover the foil pan with plastic wrap to trap moisture, then cover with foil.

Bake the rice and peas in the oven at 250°F for about 1 hour.

Check the oxtail and rice and peas; they should look tender and fluffy.

Cooking Techniques

Equipment Needed

Spice Level: