Whole30 Jamaican Rice and Peas

Elevate your Whole30 meal plan with this flavorful twist on a Caribbean favorite, Whole30 Jamaican Rice and Peas! This recipe swaps traditional rice for nutrient-packed cauliflower rice, making it a low-carb, grain-free option that still delivers the comforting, rich flavors of the original dish. Creamy coconut milk, hearty red kidney beans, and the warm spices of thyme and allspice come together to create a dish that's vibrant, aromatic, and deeply satisfying. A Scotch bonnet pepper adds a touch of authentic heat (optional!), while fresh lime juice brightens every bite. Ready in under 45 minutes, this easy, one-pot recipe is perfect for a healthy weeknight dinner or as a standout side dish. It's a true celebration of Jamaican cuisine, reimagined with a Whole30-friendly twist!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 can (13.5 oz) Canned coconut milk
• 1 cup Water
• 1 large head Cauliflower
• 1 cup Red kidney beans
• 4 sliced Green onions
• 2 cloves, minced Garlic
• 4 sprigs Fresh thyme
• 1 teaspoon Allspice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 whole (optional for heat) Scotch bonnet pepper
• 1 juice of Lime

Directions

Step 1

Begin by ricing the cauliflower. Remove the outer leaves and core from the cauliflower and cut it into chunks. Grate these chunks using a box grater with medium-sized holes to mimic the texture of rice, or use a food processor with a grating blade.

Step 2

In a medium saucepan, add the coconut milk and water and bring to a gentle boil over medium-high heat.

Step 3

Once boiling, add the red kidney beans, green onions, garlic, thyme sprigs, allspice, salt, and black pepper to the saucepan. Stir to combine.

Step 4

If desired, add the whole Scotch bonnet pepper for a traditional splash of heat. Do not cut open the pepper; allow it to float on top so it infuses gently.

Step 5

Reduce the heat to low and let the mixture simmer for about 20 minutes to allow the flavors to meld together.

Step 6

After 20 minutes, add the riced cauliflower to the pot, stirring to ensure it is fully incorporated into the coconut milk mixture.

Step 7

Cover the saucepan and cook for an additional 8-10 minutes, stirring occasionally, until the cauliflower is tender and has absorbed the flavors.

Step 8

Remove the thyme sprigs and the Scotch bonnet pepper carefully before serving.

Step 9

Finish by squeezing fresh lime juice over the rice and peas and give it a final stir to distribute the flavors.

Step 10

Serve warm and enjoy this Whole30-friendly twist on a classic Jamaican dish.

Nutrition Facts

Serving size	(1817.2g)

Amount per serving	% Daily Value*
Calories	1352.2

Total Fat 95.7g	0%
Saturated Fat 81.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 4414.3mg	0%
Total Carbohydrate 124.3g	0%
Dietary Fiber 33.5g	0%
Total Sugars 34.5g
Protein 38.2g	0%

Vitamin D 0IU	0%
Calcium 515.2mg	0%
Iron 22.5mg	0%
Potassium 4647.2mg	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: 57.0%

Protein: 10.1%

Carbs: 32.9%