Jamaican Coconut Rice and Peas recipe - ingredients, nutrition and when to eat it
Jamaican coconut rice and peas is a one-pot dish made by cooking rice and kidney beans together in coconut milk.
Jamaican coconut rice and peas is a one-pot dish made by cooking rice and kidney beans together in coconut milk. The seasoning is gentle, making it a comforting lunch or a hearty dinner.
World cuisine · 40 minutes to cook
Nutrition (per 426g serving): 641.9 kcal · protein 15.2g · carbohydrate 89.2g · fat 23.7g · sodium 534mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shake the coconut milk well, including the settled portion, before adding it so the flavor is evenly distributed.
Tips: Avoid stirring the rice too often as it cooks so the grains don’t get crushed.
Tips: Let the rice steam for 10 minutes after cooking so the coconut aroma spreads gently through the dish.
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Ingredients (1 serving)
- rice — 0.5 cup
- cooked kidney beans — 80 g
- coconut milk — 100 ml
- water — 120 ml
- onion — 0.3 pc
- garlic — 1 tsp
- green onion — 0.2 pc
- cooking oil — 1 tsp
- salt — 0.3 tsp
- ground black pepper — 0.1 tsp