Quick Jamaican Rice and Peas (with Canned Beans)
This recipe makes Jamaican rice and peas that is creamy, spicy and goes perfectly with any Caribbean main dish. The recipe uses tinned (canned) kidney beans for ease and convenience.
Servings: 6 servings
Calories: 326kcal
Ingredients
- 1 tin kidney beans
- 400ml cold water
- 40g coconut cream or creamed coconut
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small red onion sliced or 2 spring onions - chopped
- 2 cloves garlic minced
- ½ small scotch bonnet chilli seeds removed and finely chopped
- 2 - 3 sprigs fresh thyme
- 400g (dry weight) easy cook long grain rice washed and strained
Instructions
- Add the content of the canned beans to a large saucepan (do not drain) along with 400ml of water. Add in the salt, black pepper, onion, garlic, scotch bonnet (see recipe tips above) and thyme.
- Bring to a boil on a medium heat then allow to simmer for 12 - 15 minutes to infuse flavours and melt the creamed coconut.
- Add the washed rice to the pan, stir once and then bring to a boil. Once it is boiling, reduce heat to very low then cover the pan with foil. Place a lid over the foil and cook on low for 20 - 25 minutes until the rice is cooked and liquid has been absorbed.
- Turn off the heat and allow to rest for 5 minutes before fluffing the rice with a fork. Remove the sprigs of thyme then serve with your main dish.