Jamaican Rice and Peas

Ingredients and Weight:

• Basmati Rice - 2 cups
• Red Kidney Beans (canned, rinsed) - 400g (14oz)
• Coconut Milk - 1 can (13.5oz)
• Vegetable Broth - 2 cups
• Onion (chopped) - 1 large
• Green Bell Pepper (chopped) - 1/2
• Yellow Bell Pepper (chopped) - 1/2
• Scotch Bonnet Pepper (finely chopped) - 1/2 (optional, for spiciness)
• Allspice Berries (ground) - 1 teaspoon
• Thyme (fresh, chopped) - 1 tablespoon
• Salt and Black Pepper - To taste

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2/5 (Easy to Moderate)

Preparation Method Steps:

1. Rinse the rice thoroughly in a fine-mesh strainer until the water runs clear.
2. Heat a large skillet or Dutch oven over medium heat. Add a drizzle of olive oil and sauté the onion, green bell pepper, yellow bell pepper, and scotch bonnet pepper (if using) until softened.
3. Add the rice, allspice berries, and thyme to the skillet and stir to combine. Cook for 1-2 minutes, or until the rice is toasted and fragrant.
4. Pour in the coconut milk and vegetable broth. Season with salt and black pepper to taste. Bring to a boil.
5. Drain and rinse the kidney beans. Add them to the skillet along with the drained coconut milk.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid has been absorbed.
7. Fluff the rice with a fork and serve hot.

Nutritional Information:

Per serving (1 cup):

• Calories: 400
• Fat: 12g
• Carbohydrates: 60g
• Protein: 10g

Dish Characteristics:

• Aromatic and flavorful
• Creamy and satisfying
• Perfectly balanced between sweet, savory, and slightly spicy
• Can be served as a side dish or main course

User Comments:

• "This Jamaican Rice and Peas was simply delicious. It had all the classic Caribbean flavors and aromas, and the rice was cooked perfectly." - Sarah J.
• "I loved the combination of the coconut milk and kidney beans. It gave the dish a unique and tropical twist." - John L.
• "The scotch bonnet pepper really added a kick to the dish, but it wasn't overpowering." - Mary M.

Special Precautions and Tips:

• If you don't have scotch bonnet peppers, you can substitute with habanero or cayenne peppers.
• Adjust the amount of scotch bonnet pepper according to your desired spice level.
• If you don't have canned kidney beans, you can use dried beans. Soak them overnight and then boil them for about 1 hour before adding them to the dish.
• Serve the Jamaican Rice and Peas with grilled meats, fish, or vegetables for a complete Caribbean meal.