LunchRiceJamaicanVegan

Jamaican rice and peas

Name: Jamaican rice and peas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 250 g long-grain rice; 1 can (400 g) kidney beans, drained; 1 can (400 ml) coconut milk; 250 ml water; 2 spring onions, sliced; 1 teaspoon dried thyme; 1/2 teaspoon salt

Jamaican rice and peas: easy Jamaican recipe, made with practical ingredients. Ready in about 40 minutes.

Prep: 15 min Cook: 25 min Lunch Vegan rice Jamaican

Serves 4 · about 330 g per serving

Per serving (estimate): 552 kcal · 15.2 g protein · 76.0 g carbs · 21.9 g fat Approximate values for 4 servings, calculated automatically from the listed ingredients.

Contains: Milk Allergens are identified from listed ingredients; check product labels and cross-contamination warnings.

Caribbean rice and kidney beans with fried plantains

What you’ll need

Ingredients

250 g long-grain rice
1 can (400 g) kidney beans, drained
1 can (400 ml) coconut milk
250 ml water
2 spring onions, sliced
1 teaspoon dried thyme
1/2 teaspoon salt

Let’s get cooking

Instructions

Combine the coconut milk, water, beans, spring onions, thyme, and salt in a pot and bring to the boil.
Stir in the rinsed rice, cover, and simmer on low for 20 minutes.
Rest for 5 minutes, then fluff with a fork.

Around the table

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