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    Jamaican Red Beans and Rice

    Published: Oct 5, 2018 · Updated: Mar 4, 2021 by Nicole @ VegKitchen · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This is an easy version of a traditional Jamaican dish that is often simply referred to as “rice and peas” (though the “peas” are actually small red beans). I first learned to make this the authentic way from a Jamaican friend — cooking the beans from scratch and cracking open and grating a whole coconut. Coconut milk and canned beans are good shortcuts! This dish is traditionally served with sautéed plantains, a starchy, banana-like fruit. Try them if you’re feeling adventurous. You can also serve with Banana Fritters, another adaptation of a traditional Jamaican recipe. Photos by Evan Atlas.

    Easy Jamaican Rice and Peas

    Jamaican Red Beans and Rice

    This is a version of a traditional Jamaican favorite, there simply called “rice and peas” (though the “peas” are actually small red beans). I
    5 from 1 vote
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    Course: Grain and bean main dish
    Cuisine: Jamaican
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6 to 8
    Author: Veg Kitchen

    Ingredients

    • 1 tablespoon olive oil
    • 1 large onion finely chopped
    • 3 cloves garlic minced
    • 1 ½ cups uncooked brown rice see note
    • One 15-ounce can light coconut milk
    • 3 ½ to 4 cups cooked small red beans or two 15- to 16-ounce cans, drained and rinsed
    • 4 to 5 scallions thinly sliced
    • ½ teaspoon dried thyme or 1 ½ teaspoons fresh leaves
    • Generous pinch of curry powder
    • Pinch of allspice optional
    • Salt and freshly ground pepper to taste

    Instructions

    • Heat the oil in a small soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
    • Add the rice, coconut milk, and 1 ½ cups water. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the liquid is absorbed. The mixture should be moist but not liquidy.
    • Stir in the beans, scallions, thyme, curry, and optional nutmeg. Cook for 5 minutes longer.
    • Season with salt and pepper, and serve.
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Nutrition information
    Per serving: Calories: 212;  Total fat: 6g;  Protein: 6 g;  Fiber: 5.3 g;  Carbs: 34g; Sodium: 22 mg

    Jamaican Rice and Peas

    Jamaican Rice and Peas recipe

    • Here are more Classic Rice Dishes.
    • Here are more Easy, Tasty Bean Main Dishes.
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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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