Rice & Peas With Oxtail Jamaican Sunday Dinner | Recipes By Chef Ricardo

oxtail

🥗Healthier: chicken thighs

💰Cheaper: beef shank

Chicken thighs are leaner, while beef shank is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is budget-friendly.

Open one can of red kidney beans and add to pot.

Pour in 1/4 cup of coconut cream and rinse the glass.

Add fresh thyme and spring onion to the pot.

Add garlic and white onion.

Season with salt and pepper, not too much salt.

Add roughly two glasses of water to the mixture.

Cover the pot and stir the ingredients together.

Place the pot on the stove and cook for about 15 minutes until boiling.

After 15 minutes, add a scotch bonnet pepper to the pot.

Add 1 1/2 cups of washed basmati rice to the pot.

Cook for an additional 15 minutes and check for doneness.

Remove the scotch bonnet pepper before serving.

Serve the rice and peas with oxtail and vegetables.

Cooking Techniques

Equipment Needed

Spice Level: