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Jamaican Rice and Peas

Elise Bauer
  • 0 minutes
  • Serves 6 to 8

INGREDIENTS

2 tbsp

vegetable oil

1/2

yellow onion, chopped

4

garlic cloves, chopped

2 cups

long-grain rice

1 tsp

salt

1 tsp

grated fresh ginger

1 cup

water

1 cup

chicken stock (or vegetable stock for vegetarian option)

2 cups

coconut milk

1 15 ounce can

kidney beans, rinsed and drained

2 tsp

dried thyme

1

whole Scotch bonnet chile (can substitute a whole habanero)

Lime (optional)