Jamaican Rice and Peas

This Jamaican Rice and Peas has 16g protein for 420 calories per serving — full macros included, which most recipe sites omit.

Nutrition & macros (per serving)

Ingredients

• 1 Cup Rice
• 1 Cup Coconut Milk
• 1 Cup Kidney Beans
• 1 Cup Water
• 1 Cup Kosher salt
• 1 Cup Ground Allspice
• 1 Cup Black Pepper
• 1 Cup Spring Onions
• 1 Cup Thyme
• 1 Cup Scotch Bonnet

Method

1. Equipment
2. Dutch oven
3. Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.
4. Once boiling, reduce heat to low and cover with a lid. Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
5. Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.

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Recipe & nutrition data via TheMealDB. Macros are estimates — verify against your ingredients and portions.