Print

Shanice’s Vegan Jamaican Rice & Peas

bowl of jamaican rice and peas topped with green onions on marble background
Print Recipe

★★★★★

4.9 from 12 reviews

This Jamaican Rice & Peas is creamy, cozy, and bursting with flavor! A perfect budget-friendly staple that can be served as a side dish or main course.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/4 yellow onion, finely diced
  • 1/4 red bell pepper, finely diced
  • 1/4 green bell pepper, finely diced
  • 2–3 cloves garlic, minced (around 1 teaspoon)
  • 2 15.5-ounce (440 g) cans pinto beans, drained and rinsed
  • 1 ½ – 2 teaspoons adobo seasoning*
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • 2 tablespoons brown sugar
  • 1 can coconut milk (14 ounces)
  • 1 thick green onion, stalk only
  • 3 cups (710 ml) boiling water
  • 2 cups (380 g) long grain brown rice, rinsed and drained

Instructions

  1. Aromatics: Heat a large pot over medium heat and add in the oil.  When the oil is warm, add in the onion, bell peppers, and garlic. Sauté for 2 minutes, until the peppers start to soften and the onion becomes translucent. 
  2. Beans & Seasonings: add the beans to the pot and stir well to combine. Then, add in the adobo seasoning, garlic powder, onion powder, black pepper, thyme, and brown sugar. Stir well to make sure everything is evenly incorporated, then let the mixture cook down for 3 minutes. Let the bean and veggie mixture cook down for 3 minutes.
  3. Make it Creamy: Add the coconut milk to the pot and stir well. Raise the heat to medium-high, and bring the mixture to a boil. Split the stalk of green onion lengthwise and crush it with your hands to release some of the juices and oils, then drop it in the pot. Let the mixture simmer for 5 minutes, to infuse the coconut milk with spices. 
  4. Cook the Rice: Add the boiling water to the pot and mix well; taste the broth and add any additional seasonings to taste. Bring the broth to a brisk boil, then add in the rinsed rice. Stir to evenly combine, then cover the pot with a lid. Reduce the heat to medium-low and allow the mixture to simmer. Uncover the pot and stir the mixture every 5 minutes, to prevent anything from sticking to the bottom of the pot. Continue boiling until almost all of the liquid is absorbed into the rice; the cook time will vary based on the pot, but this should take anywhere from 20-30 minutes.
  5. The Final Steam: Once there is very little liquid left, taste the rice to make sure it is al dente in texture. Completely cover the pot with a piece of foil, then place the lid on top – this forms a tight seal. Turn the burner all the way down to low and cook for an additional 15 minutes, to fully steam the rice. 
  6. Serve: Turn off the burner and let this stand for 5 minutes before uncovering and serving. Leftovers will keep in the fridge for up to 5 days.

Notes

  • Adobo Seasoning: there are a few different varieties of “adobo” seasoning, but Shanice uses Goya’s Adobo seasoning salt! Try to find a blend without chili powder or paprika, as that’s a little different. If your seasoning blend does not have salt, use only 1 1/2 tsp of the blend add add 1/2 – 1 tsp of salt, to taste.

Keywords: vegan rice and peas,Jamaican rice and peas, Caribbean rice and peas, Jamaican rice and beans

Find it online: https://frommybowl.com/vegan-jamaican-rice-peas/