Jamaican Peas and Rice: A Flavorful Twist on Comfort Food

A delightful vegan side of Jamaican Peas and Rice, combining coconut milk, rice, and beans for a flavorful dish.

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Prep Time 15

Cook Time 20

Resting Time 10

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Caribbean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice and Beans

2 tablespoons Coconut Oil For sautéing
1 Yellow Onion Diced
1 teaspoon Allspice Can substitute with ground nutmeg
2 sprigs Fresh Thyme Or 1 bay leaf
1 Scotch Bonnet or Habanero Chili Whole for milder spice
1 cup Jasmine Rice Or Long Grain Rice
1 can Black Beans Drained
1 can Canned Coconut Milk Full fat preferred
1 cup Water Can substitute with stock
to taste Salt and Black Pepper For seasoning
to taste Scallions For garnish

Equipment

Medium saucepan

Method

Step‑by‑Step Instructions for Jamaican Peas and Rice

Heat the coconut oil in a medium saucepan over medium-high heat.
Sauté the diced yellow onion for about 5 minutes until translucent.
Add the allspice, fresh thyme, and bay leaf, and sauté for an additional minute.
Incorporate the Scotch bonnet pepper and jasmine rice, stirring to coat.
Mix in the black beans, coconut milk, and water, and season with salt and pepper.
Bring to a boil, then cover and reduce heat to low, cooking undisturbed for 10 minutes.
Turn off heat and let sit, covered, for 10 minutes to allow flavors to meld.
Remove bay leaf and thyme sprigs, fluff rice with a fork, and garnish with scallions.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 12gSaturated Fat: 10gMonounsaturated Fat: 2gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 100IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

For a drier rice, use less water. Adjust spice levels by slicing the Scotch bonnet.

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