Vegan Jamaican Rice and Peas

Transport your taste buds to the Caribbean with this flavorful Vegan Jamaican Rice and Peas, a plant-based twist on a cherished island classic. Infused with creamy coconut milk, aromatic thyme, fragrant allspice, and the subtle heat of a whole Scotch bonnet pepper (used for flavor rather than spice), this dish strikes the perfect balance between earthy and savory. Long-grain white rice is gently simmered alongside tender kidney beans and a medley of herbs and spices, creating a deliciously satisfying side or stand-alone meal. Quick to prep and packed with authentic Jamaican flavors, this one-pot recipe is both hearty and comforting, making it a standout addition to any meal rotation. Perfect for vegans and anyone seeking an easy yet impressive dish with bold tropical flair!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 cups Long-grain white rice
• 1 can Canned kidney beans (drained and rinsed)
• 1 cup Coconut milk
• 1.5 cups Water
• 2 Scallions, chopped
• 2 Garlic cloves, minced
• 4 sprigs Fresh thyme
• 4 Allspice berries
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Scotch bonnet pepper (whole, do not cut open)
• 1 tablespoon Coconut oil

Directions

Step 1

Rinse the rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Step 2

In a medium-sized pot, heat the coconut oil over medium heat.

Step 3

Add the chopped scallions and minced garlic, sautéing until fragrant, about 2-3 minutes.

Step 4

Pour in the coconut milk and water, stirring together with the scallions and garlic.

Step 5

Add the drained kidney beans, fresh thyme sprigs, allspice berries, salt, and black pepper to the pot. Stir to combine.

Step 6

Place the whole Scotch bonnet pepper in the pot. Ensure it stays intact to avoid too much heat – it's added for flavor, not spice.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes.

Step 8

After 20 minutes, remove the thyme sprigs and allspice berries from the pot.

Step 9

Add the rinsed rice to the pot, stirring gently to ensure even distribution.

Step 10

Bring the pot back to a simmer, cover it, and cook for another 15 minutes, or until the rice is cooked and the liquid is absorbed.

Step 11

Once done, remove the pot from heat and let it sit covered for another 5 minutes to steam.

Step 12

Fluff the rice with a fork before serving, and remove the Scotch bonnet pepper. Serve warm as a side dish or a main course.

Nutrition Facts

Serving size	(1409.2g)

Amount per serving	% Daily Value*
Calories	1007.1

Total Fat 17.9g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2860.6mg	0%
Total Carbohydrate 183.5g	0%
Dietary Fiber 24.8g	0%
Total Sugars 21.9g
Protein 32.2g	0%

Vitamin D 0IU	0%
Calcium 318.9mg	0%
Iron 12.3mg	0%
Potassium 1953.8mg	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: 15.7%

Protein: 12.6%

Carbs: 71.7%