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My Jamaican Rice and Peas

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.59

$0.59 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish
spoonacular Score:40%

Spoonacular Score: 40%

 

You can never have too many side dish recipes, so give My Jamaican Rice and Peas a try. This recipe makes 8 servings with 373 calories, 7g of protein, and 14g of fat each. For 59 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of scotch bonnet pepper sauce, salt, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is pretty good. Try Jamaican Rice & Peas, Jamaican Rice and Peas, and Jamaican Peas and Rice for similar recipes.

Ingredients

Servings:
0.5 lb
0.5 lb dried black eyed peas
dried black eyed peas
1 can
1 can canned sweet coconut milk
canned sweet coconut milk
1 lb
1 lb long grain rice
long grain rice
1 cup
1 cup onion
onion
0.5 tsps
0.5 tsps salt
salt
2 tsps
2 tsps yellow whole scotch bonnet pepper
yellow whole scotch bonnet pepper
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
3 cups
3 cups water
water
3 cups
3 cups water
water
0.5 lb dried black eyed peas
0.5 lb
dried black eyed peas
1 can canned sweet coconut milk
1 can
canned sweet coconut milk
1 lb long grain rice
1 lb
long grain rice
1 cup onion
1 cup
onion
0.5 tsps salt
0.5 tsps
salt
2 tsps yellow whole scotch bonnet pepper
2 tsps
yellow whole scotch bonnet pepper
2 Tbsps vegetable oil
2 Tbsps
vegetable oil
3 cups water
3 cups
water
3 cups water
3 cups
water

Equipment

dutch oven
dutch oven
dutch oven
dutch oven


Instructions

  1. In a large dutch oven or a large heavy bottomed pot with a lid, heat oil over medium heat. Add onions and cook until translucent, about 5 minutes. Add thyme, if using. Stir in peas and 3 cups water. Bring to a boil, reduce heat and cover. Simmer until just tender, about 45 minutes.
  2. Then add coconut milk, salt, scotch bonnet pepper sauce OR whole pepper, and 3 cups water. Mix well and taste; it should be rich and well seasoned. Bring to a boil, stir in rice, reduce heat, cover and cook until rice is tender and liquid absorbed, about 45 minutes.
  3. Check occasionally while the rice is cooking. Add more water if needed, or remove the cover and let the liquid cook off, if it is too loose, but take care not to burn. Fluff the rice, and serve with love and gratitude!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.59
Ingredient
½ pounds dried black eyed peas
1 can canned sweet coconut milk
1 pound long grain rice
1 cup onion
2 teaspoons yellow whole scotch bonnet pepper
2 tablespoons vegetable oil
Price
$0.34
$2.33
$1.46
$0.35
$0.11
$0.11
$4.70

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

Green Tips

  • Beans freeze well, so don't throw out your leftovers!

Disclaimer

Nutritional Information

Quickview
372 Calories
7g Protein
14g Total Fat
54g Carbs
7% Health Score
Limit These
Calories
372
19%

Fat
14g
22%

  Saturated Fat
12g
75%

Carbohydrates
54g
18%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
165mg
7%

Get Enough Of These
Protein
7g
15%

Manganese
1mg
57%

Folate
74µg
19%

Copper
0.35mg
17%

Phosphorus
161mg
16%

Iron
2mg
16%

Magnesium
55mg
14%

Selenium
9µg
13%

Fiber
2g
12%

Zinc
1mg
9%

Vitamin B6
0.16mg
8%

Potassium
282mg
8%

Vitamin B5
0.79mg
8%

Vitamin B1
0.12mg
8%

Vitamin B3
1mg
7%

Vitamin C
3mg
5%

Calcium
41mg
4%

Vitamin B2
0.05mg
3%

Vitamin E
0.29mg
2%

Vitamin K
1µg
2%

covered percent of daily need

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