Vegetarian Jamaican Rice and Peas

Experience the irresistible flavors of the Caribbean with this Vegetarian Jamaican Rice and Peas recipe, a plant-based twist on the island classic. Made with creamy coconut milk, hearty red kidney beans, and a fragrant medley of fresh thyme, garlic, scallions, and allspice, this dish is packed with vibrant, authentic flavor. A whole scotch bonnet pepper infuses just the right amount of heat without overpowering the dish, while the optional sprinkle of shredded coconut adds a delightful texture. Perfect as a side dish or a satisfying main, this one-pot recipe is easy to prepare and ideal for meat-free meals. Whether you're hosting a gathering or looking to spice up weeknight dinners, this Jamaican favorite will transport your taste buds to tropical paradise.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 cups long grain white rice
• 1 15 oz can canned red kidney beans
• 1 14 oz can coconut milk
• 1.5 cups water
• 1 cup vegetable broth
• 2 stalks scallions
• 3 large garlic cloves
• 5 sprigs fresh thyme
• 0.25 teaspoon black peppercorns
• 0.5 teaspoon whole allspice berries
• 1 teaspoon salt
• 1 whole scotch bonnet pepper
• 0.25 cup unsweetened shredded coconut (optional)

Directions

Step 1

Rinse the rice under cold water in a fine mesh sieve until the water runs clear to remove excess starch and set aside.

Step 2

Drain and rinse the canned red kidney beans thoroughly.

Step 3

In a large pot or Dutch oven, combine the drained kidney beans, coconut milk, water, and vegetable broth.

Step 4

Trim and chop the scallions finely. Peel and mince the garlic cloves.

Step 5

Add the scallions, minced garlic, thyme sprigs, black peppercorns, allspice berries, and salt to the pot.

Step 6

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and allow it to simmer for 10 minutes to marry the flavors.

Step 7

Stir in the rinsed rice and allow the mixture to return to a simmer.

Step 8

Place the whole scotch bonnet pepper gently on top of the rice mixture, being careful not to break it to maintain the pepper's flavor without adding too much heat.

Step 9

Cover the pot and simmer on low heat for approximately 30 to 35 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 10

Remove the pot from heat and let it sit covered for 5 minutes to allow the flavors to fully develop.

Step 11

Carefully remove the scotch bonnet pepper, thyme sprigs, and any whole spices (peppercorns or allspice berries) from the rice.

Step 12

Fluff the rice and peas with a fork and serve warm. Sprinkle with unsweetened shredded coconut, if desired, for added texture and flavor.

Nutrition Facts

Serving size	(1912.6g)

Amount per serving	% Daily Value*
Calories	1238.6

Total Fat 12.6g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 4157.5mg	0%
Total Carbohydrate 242.4g	0%
Dietary Fiber 28.4g	0%
Total Sugars 35.7g
Protein 40.8g	0%

Vitamin D 0IU	0%
Calcium 336.5mg	0%
Iron 14.6mg	0%
Potassium 2526.9mg	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: 9.1%

Protein: 13.1%

Carbs: 77.8%