Classic Jamaican Rice and Peas

Classic Jamaican Rice and Peas
Photo by Rita Maas


  • 1 (15-ounce) can dark kidney beans, rinsed and drained
  • 1 garlic clove, crushed
  • 1 cup long-grain white rice (such as jasmine)
  • ½ teaspoon salt
  • 1 (14-ounce) can light coconut milk
  • 3 fresh thyme sprigs
  • ½ teaspoon ground allspice
  • + 2 more ingredients
    • ¼ cup water
    • Pinch of freshly ground black pepper

Combine the first 7 ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently ...

View full recipe at My Recipes


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