🌶️ Caribbean
gluten-free
Jerk Chicken
Fiery Jamaican grilled chicken marinated in aromatic jerk spice blend.
75 min
4
420 cal
Medium42g protein
Ingredients
For 6 servings
- 2 cups Long grain rice
- 1 can Kidney beans (cooked)
- 1 can Coconut milk
- 4 sprigs Fresh thyme
- 1 whole Scotch bonnet
- 3 cloves Garlic
- 3 stalks Green onions
- 1/2 tsp Allspice
- 1 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp Butter
Instructions
1
Rinse rice until water runs clear.
2
In a pot, combine coconut milk with 1.5 cups water.
3
Add kidney beans with some liquid, thyme, whole scotch bonnet, garlic, and green onions.
4
Bring to boil. Add rice, allspice, salt, and pepper.
5
Stir once, reduce heat to low, cover tightly.
6
Cook for 20-25 minutes without lifting lid.
7
Remove scotch bonnet, thyme stems, and green onions.
8
Add butter, fluff with fork, and serve.
Tip: Use dried pigeon peas for most authentic version.
Nutrition Facts
Per serving
380
Calories
10g
Protein
58g
Carbs
14g
Fat
6g
Fiber
520mg
Sodium
Frequently Asked Questions
Is Rice and Peas halal?
Yes, this Rice and Peas recipe is 100% halal. All meat ingredients require halal-certified sources, and we provide specific halal notes for each ingredient.
How long does it take to make Rice and Peas?
Rice and Peas takes 15 minutes to prepare and 35 minutes to cook, for a total of 50 minutes.
How many calories are in Rice and Peas?
One serving contains 380 calories, with 10g protein, 58g carbs, and 14g fat.
Can I meal prep Rice and Peas?
Yes! Rice and Peas is great for meal prep. Store in an airtight container in the refrigerator for up to 3-4 days.
