Classic Jamaican Rice and Peas

Rita Maas



Combine the first 7 ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans. Cover and let stand 5 minutes before serving.

Nutrition Information

  • Calories per serving363
  • Fat per serving5
  • Saturated fat per serving5
  • Monounsaturated fat per serving0.0
  • Polyunsaturated fat per serving0.0
  • Protein per serving13
  • Carbohydrates per serving66
  • Fiber per serving11
  • Iron per serving3
  • Sodium per serving323
  • Calcium per serving46