Jamaican Rice and Peas

The coconut milk used to cook the rice add a subtle sweetness to this dish.

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  • Total Time:
  • Servings: 4


  • 1 tablespoon vegetable oil
  • 1 garlic clove, finely chopped
  • 1 tablespoon finely chopped ginger
  • 1 cup white rice
  • Kosher salt
  • 1 (14 ounce) can coconut milk
  • 1 1/2 cup water
  • 1 (15 ounce) can kidney beans, rinsed and drained

How to make this recipe

  1. In a medium pot, heat the oil over medium heat until hot. Stir in the garlic and ginger and cook stirring occasionally until translucent, about 3 minutes. Stir in the rice, 1/2 teaspoon salt, coconut milk, water and kidney beans then bring to a boil. Reduce the heat to low and cover the pot. Cook until the rice is tender and the liquid has been absorbed, about 15 minutes. Fluff with a fork and let stand off the heat, covered, 5 minutes. Season to taste with salt and serve.

Contributed By Photo © Ian Knauer Published March 2014

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1043821 recipes/jamaican-rice-and-peas 2016-01-14T21:43:43+00:00 Ian Knauer |beans-grains-and-legumes|side-dishes|weeknight-dinner|4|web-exclusive|healthy|fast|vegetarian|gluten-free march-2014 recipes,jamaican-rice-and-peas 1043821

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