Jamaican Rice and Peas

Jamaican Rice and Peas is a fragrant and hearty dish that combines tender rice with flavorful kidney beans and aromatic herbs, making it a perfect accompaniment to any meal. This kosher version retains the essence of traditional Jamaican cooking while adhering to dietary restrictions.

Ingredients

• Long-grain rice - 1 cup (200g)
• Canned kidney beans - 1 cup (240g), drained and rinsed
• Coconut milk - 1 cup (240ml)
• Water - 1 cup (240ml)
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Fresh thyme - 1 teaspoon, chopped
• Allspice - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a medium pot, combine the coconut milk, water, chopped green onion, minced garlic, thyme, allspice, salt, and black pepper. Bring to a gentle boil over medium heat.
2. Once boiling, add the rinsed kidney beans and long-grain rice to the pot. Stir to combine.
3. Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
4. Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
5. Fluff the rice with a fork before serving, and enjoy your Jamaican Rice and Peas warm.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 62 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.48 L

Health Benefits

• High in fiber, which aids digestion and promotes gut health.
• Rich in protein from kidney beans, supporting muscle health and repair.

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