Dinner · 50 min · caribbean

Rice and Peas

Long-grain rice does the heavy lifting here, with kidney beans rounding it out. A Caribbean dinner that takes 50 minutes, start to finish. Each serving lands at 380 calories with 10g of protein, so it eats like a much heavier meal. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 2 cups dry Long-grain rice
• 1 can Kidney beans
• 1 can Coconut milk
• 4 Scallions
• 2 tsp Fresh thyme
• 3 cloves Garlic
• 1 Scotch bonnet pepper
• 0.5 tsp Allspice

Steps

1. Simmer the coconut milk with the beans, crushed garlic, thyme, allspice, and the whole Scotch bonnet for 10 minutes — this infuses the liquid that the rice will absorb. The pepper stays whole for flavor without fire.
2. Stir in the rice and salt, bring to a boil, then cover and cook on the lowest heat for 18 minutes. Don’t lift the lid — the steam is doing the work.
3. Rest 10 minutes off the heat, then fluff with a fork and remove the Scotch bonnet and thyme stems.
4. Fold in the sliced scallions. The rice should be fluffy, fragrant, and faintly pink from the beans.
5. Serve alongside jerk chicken, curry goat, or oxtail — rice and peas is the foundation the whole Jamaican plate is built on.

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