Vegan Jamaican Rice & Peas

Name: Vegan Jamaican Rice & Peas
Cuisine: Latin American, Caribbean, American
Ingredients: 1/2 medium onion, chopped; 5 garlic cloves, minced; 1 tbsp ginger, minced; 3 green onions, chopped, plus more to garnish; 1 cup of dried red kidney beans, soaked overnight [or substitute 2 14.5-oz can red kidney beans, drained]; 2 cups long grain rice, rinsed and drained; 1 (14.5-oz) can coconut milk; 5 sprigs of thyme; 2 bay leaves; 1/2 tsp ground allspice; 1 whole Scotch bonnet ( or substitute 1 whole habanero); 2 cups vegetable broth; 2 tsp salt; 1/2 tsp freshly cracked black pepper

2 steps

Easy Vegan Jamaican Rice & Peas. A simple but delicious one-pot meal.

Updated at: Wed, 16 Aug 2023 23:53:18 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories719.9 kcal (36%)

Total Fat22.9 g (33%)

Carbs110.5 g (42%)

Sugars2.1 g (2%)

Protein21.1 g (42%)

Sodium1545.1 mg (77%)

Fiber13.7 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5onion

1 Tbspginger

chopped, plus more to garnish

1 cupdried red kidney beans

soaked overnight, drained

2 cupslong grain rice

rinsed and drained

1 x 14.5 ozcan coconut milk

5 sprigsthyme

2bay leaves

½ tspground allspice

1Scotch bonnet

whole, or substitute 1 whole habanero

2 cupsvegetable broth

2 tspsalt

½ tspblack pepper

freshly cracked

Instructions

Step 1

* Add the kidney beans with their soaking water to a large pot. Then add vegetable broth. The liquid should be about 2 inches over the peas, so add additional water or broth as needed. Then add the onions, garlic, ginger, green onions, thyme, bay leaves and whole hot pepper. Then add the salt, black pepper and allspice. Bring to a boil and cook for 20 minutes (or longer depending on how long you soaked the beans). Watch the beans closely to make sure they don’t burn and add additional water as needed. The beans are done when they are fork tender.

Step 2

* When the beans are cooked, add the coconut milk and rice and stir to combine. (Note: There should only be about a half inch of liquid above the peas and rice). Reduce heat to medium-low and simmer for 30 minutes, or until rice is tender and the liquids have been absorbed. Stir occasionally to ensure the rice does not stick to the bottom of the pot. Adjust seasoning to taste and discard bay leaves, thyme sprigs, and hot pepper before serving. Enjoy!

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