Keto Jamaican Rice and Peas

Experience the authentic taste of the Caribbean with this flavorful Keto Jamaican Rice and Peas recipe, a low-carb twist on a beloved classic. Instead of traditional rice, this recipe uses riced cauliflower to keep it keto-friendly, while still capturing the rich, aromatic essence of the original dish. Infused with creamy coconut milk, fresh thyme, and warm allspice, this vibrant side dish is perfectly complemented by tender red kidney beans and the savory flavors of garlic and scallions. Ready in just 35 minutes, this healthy and satisfying recipe is ideal for anyone looking to enjoy a taste of the tropics without breaking their carb count. Serve it alongside grilled meats or as a filling vegetarian main for a crowd-pleasing meal!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 head cauliflower
• 1 cup canned coconut milk
• 0.5 cup canned red kidney beans
• 2 scallions
• 2 cloves garlic
• 2 sprigs fresh thyme
• 4 whole allspice berries
• 1 bay leaf
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cut the cauliflower into florets and place them into a food processor. Pulse until the cauliflower resembles rice-like granules. Set aside.

Step 2

Rinse the canned red kidney beans under cold water and drain. Set aside.

Step 3

Thinly slice the scallions and mince the garlic cloves.

Step 4

In a large skillet or frying pan, heat the olive oil over medium heat.

Step 5

Add the minced garlic, sliced scallions, fresh thyme sprigs, allspice berries, and bay leaf to the skillet. Sauté for 2-3 minutes until the garlic is fragrant and the scallions are softened.

Step 6

Stir in the riced cauliflower, ensuring it is well coated with the spiced oil mixture. Cook for about 5 minutes, stirring occasionally.

Step 7

Pour in the canned coconut milk and add the rinsed red kidney beans. Stir well to combine with the cauliflower mixture.

Step 8

Season with salt and black pepper. Bring the mixture to a gentle simmer and let it cook for another 10 minutes, allowing the flavors to meld together, and the cauliflower to absorb the coconut milk.

Step 9

Remove the thyme sprigs, bay leaf, and allspice berries before serving.

Step 10

Serve hot as a side dish or a complete meal, garnished with additional fresh thyme or sliced scallions if desired.

Nutrition Facts

Serving size	(1039.1g)

Amount per serving	% Daily Value*
Calories	1112.5

Total Fat 88.4g	0%
Saturated Fat 55.7g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 2458.0mg	0%
Total Carbohydrate 75.9g	0%
Dietary Fiber 21.9g	0%
Total Sugars 20.4g
Protein 24.6g	0%

Vitamin D 0IU	0%
Calcium 299.1mg	0%
Iron 14.4mg	0%
Potassium 3076.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.4%

Protein: 8.2%

Carbs: 25.4%