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Jamaican Rice & Peas

Prepare a Jamaican side dish of flavorful coconut rice and kidney beans!

Prepare a Jamaican side dish of flavorful coconut rice and kidney beans!

Yield: 6 servings

Start Cooking

2 cloves garlic

2-inch piece fresh ginger

1 Tbsp vegetable oil

1 (15 oz) can coconut milk

1 ¼ cups water

1 ½ cups long grain white rice

1 (15 oz) can kidney beans

¼ tsp ground allspice

¼ tsp dried thyme

¼ tsp ground black pepper

1 tsp kosher salt

cutting board

knife

small prep bowl

vegetable peeler

hand or box grater

measuring spoons

measuring spoons

medium pot with lid

mixing spoon

dry measuring cups

liquid measuring cup

1

2

3

4

5

6

Always wash your hands before cooking and make sure an adult is present. View Safety Skills for all our guidelines.

Smash and peel garlic. Mince and add to small prep bowl.

1

1 / 6

Measurements

2 cloves garlic

Peel ginger and finely grate. Measure 2 tsp and add to garlic.

2

1 / 6

2 / 6

Measurements

2-inch piece fresh ginger

Heat oil in medium pot over medium heat. Add garlic and ginger. Cook 1 minute, stirring occasionally.

3

3 / 6

Measurements

1 Tbsp vegetable oil

Add coconut milk, water, rice, and kidney beans to pot.

4

4 / 6

Measurements

1 (15 oz) can coconut milk

1 ¼ cups water

1 ½ cups long grain white rice

1 (15 oz) can red kidney beans, drained

Add allspice, thyme, pepper, and salt. Turn heat to high and bring to boil.

5

5 / 6

Measurements

¼ tsp ground allspice

¼ tsp dried thyme

¼ tsp ground black pepper

1 tsp kosher salt

Reduce heat to low. Cover and cook until all water is absorbed, 15-18 minutes. TASTE & SHARE!

6

6 / 6

Measurements

Hungry For More?

7 / 6

Measurements

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