Gelatin Free Jamaican Rice and Peas
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ cups water
- 3 cloves garlic, smashed
- 3 sprigs fresh thyme
- 2 stalks scallions, whole
- 1 whole scotch bonnet pepper
- 4 whole allspice berries
- 1 tbsp unsalted butter
- 1 tsp salt
- ¼ tsp black pepper
- 2 cups long-grain white rice, rinsed
Instructions
- 1
Combine the kidney beans, coconut milk, water, garlic, thyme sprigs, whole scallions, whole scotch bonnet, allspice berries, butter, salt, and black pepper in a medium saucepan. Bring to a boil over medium-high heat, stirring once to dissolve the salt.
- 2
Add the rinsed rice and stir to distribute evenly. Return to a boil, then reduce the heat to low. Cover tightly and cook for 25 minutes, until the rice has absorbed all the liquid and the grains are tender and separate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!