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Jamaican Rice And Beans Recipe Without Coconut Milk

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Delicious Authentic Jamaican Rice and Peas Recipe made with coconut milk, allspice, scallions
Delicious Authentic Jamaican Rice and Peas Recipe made with coconut milk, allspice, scallions from www.pinterest.com

Description

Jamaican rice and beans, also known as "rice and peas," is a traditional dish that is a staple in Jamaican cuisine. This savory side dish is often served with jerk chicken or curry goat. While most recipes call for the use of coconut milk, this version is made without it, making it a healthier alternative for those who are watching their fat intake.

Prep Time

Preparation time for this recipe is approximately 10 minutes.

Cook Time

Cooking time for this recipe is approximately 45 minutes.

Ingredients

  • 1 cup dried red kidney beans
  • 2 cups long-grain white rice
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2 scallions, chopped
  • 1 teaspoon salt
  • 4 cups water
  • 1 tablespoon olive oil

Equipment

  • Large pot with lid
  • Measuring cups and spoons
  • Cutting board and knife
  • Spoon for stirring

Method

  1. Soak the kidney beans in water overnight. Drain and rinse before using.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the onion and garlic and stir until fragrant, about 2 minutes.
  4. Add the soaked kidney beans, thyme, scallions, salt, and water to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
  6. Simmer for 30 minutes, or until the beans are tender.
  7. Add the rice to the pot and stir well.
  8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
  9. Simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
  10. Fluff the rice with a fork before serving.

Notes

  • This recipe can be made vegan by using vegetable stock instead of water.
  • For added flavor, try adding a Scotch bonnet pepper to the pot while cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

Serving size: 1 cup
calories: 220
fat: 2g
saturated fat: 0g
carbohydrates: 45g
fiber: 6g
sugar: 2g
protein: 8g

Recipe Tips

  • Be sure to rinse the beans thoroughly before using to remove any dirt or debris.
  • You can use canned kidney beans instead of dried, but be sure to rinse and drain them before using.
  • If the rice is still undercooked after the liquid has been absorbed, add a few tablespoons of water and continue to simmer until the rice is tender.
  • For added flavor, try using vegetable or chicken stock instead of water.

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