Jamaican RICE & PEAS | How to cook recipe

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 250 g of basmati rice under cold water using a sieve, rubbing with fingertips to remove starch until the water runs clear.

Prepare the ingredients: leave the scotch bonnet chili whole, chop 2 cloves of garlic finely, and slice 6-7 spring onions after rinsing them.

In a pan, combine chicken stock, rinsed rice, chopped garlic, sliced spring onions, dried thyme, ground allspice, salt, and black pepper.

Add the can of coconut milk to the pan and stir the mixture.

Switch on the heat and bring the mixture to a boil, leaving out the red kidney beans for now.

Once boiling, reduce the heat to just below medium and cook for about 10 minutes, stirring gently to prevent sticking.

After 10 minutes, check the water level; if low, gently move the rice around to avoid burning.

Rinse the can of red kidney beans and add them to the pan, folding them gently into the rice mixture.

Turn off the heat and let the dish sit for 5 minutes with the lid on to allow the beans to absorb water and flavors.

Serve the rice on a plate, ensuring to remove the whole scotch bonnet chili before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary