Jamaican Rice and Peas (Beans and Rice)
Make a pot of Jamaican rice and peas for dinner tonight! This recipe features pigeon peas or beans and rice cooked in spicy coconut milk.
Nutrition Facts
506 kcalCalories
13 gProtein
78 gCarbs
17 gFat
Ingredients
Instructions
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Continue Reading at Keviniscooking →Chef's Notes
If using dried beans, soak overnight, then drain. To make this recipe with canned beans, you will need two 15½-ounce cans, drained.
For spicier heat, use a small knife and cut a slit down one side of the scotch bonnet pepper.




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Reviews from the Original Source
I dont think you need to drain them. I didnt. You can "dry out" the rice by putting it on a baking sheet in the oven on very low temp
I'm too lazy to pick out the green onion, thyme stems, and allspice berries, so I added the green onion later, and used Thyme leaves and Allspice powder. I used Pigeon Peas because I normally use Red Kidney Beans and wanted to try something a bit more authentic, according to my Trinidadian friend.
I also used fresh Ginger chopped very fine, and because they are fresh, I used Garlic Leaves chopped very fine as well. Turned out great.
Thank You for this recipe,
I loved how simple you made the recipe. My first time trying this.
I love how simple this was! And it's so delicious!
Yum!!! This recipe is such a great dinner idea. Love it!
Interesting! I haven't tried this before and I am excited to give this a shot!
Mmm! Delicious and so great with the touch of heat!
I was so excited to make this and it came out absolutely amazing!
Did you make this recipe?
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