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Jamaican Rice & Peas

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

40 min

Ready

70 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Coconut milk
1 small coconut
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4 cups water
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Rice and peas
1 can red beans
*
1 medium onions
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1 bunch scallions, spring or green onions
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1 tablespoon thyme
dried
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1 teaspoon allspice
ground
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2 each garlic cloves
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1 teaspoon salt
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2 pounds rice
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1 x water
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Ingredients

Amount Measure Ingredient Features
Coconut milk
1 small coconut
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946 ml water
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Rice and peas
1 can red beans
*
1 medium onions
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1 bunch scallions, spring or green onions
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15 ml thyme
dried
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5 ml allspice
ground
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2 each garlic cloves
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5 ml salt
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907.2 g rice
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1 x water
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Directions

Take coconut out of shell and process or grate it in the water, then squeeze it through double-layered cheesecloth.

Use only the liquid; throw gratings away.

It works better if you let it sit for an hour or so before sieving.

Cook the beans in the coconut milk for one hour (simmering).

Chop onion and scallions and add with thyme, allspice, garlic, 1 teaspoon salt and 2 pounds rice.

Add water to cover + one inch over top of rice and beans mixture.

Bring to a boil, turn down heat and simmer, covered, 40 minutes or until rice is done.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 498g (17.6 oz)
Amount per Serving
Calories 8926% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 615mg 26%
Total Carbohydrate 62g 62%
Dietary Fiber 5g 19%
Sugars g
Protein 35g
Vitamin A 0% Vitamin C 6%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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