Jamaican Style Peas & Rice
Prep Time
Cook Time
Total Time
One of my favorite pre-vegan meals was jerk chicken with peas and rice. Looking for similar flavors without the cruelty, I developed this recipe and the accompanying Jamaican jerk chicken style seitan.
Created by:
Recipe Type: Side Dishes
Cuisine: Vegan
Number Servings: 6-8 servings
What You Need
  • 12 oz. dried red kidney beans, picked and washed clean
  • 2 cloves garlic, peeled and crushed
  • 4 cups water
  • 1.5 Tablespoons Better Than Bouillon Not Chicken seasoning paste
  • 1 bay leaf
  • ½ teaspoon fresh ground black pepper
  • 1-2 sprigs fresh thyme (or 1 tsp dried thyme leaves, crumbled)
  • 1 can coconut cream or coconut milk
  • 1 small white or yellow onion, minced
  • ¼ teaspoon ground allspice
  • 2 Habanero peppers, stem removed
  • 3 green onions, trimmed and chopped
  • 1 teaspoon high smoke point oil (I use avocado oil)
  • 2 cups long grain rice, washed and drained
  • Himalayan pink salt to taste
How to Do It
  1. In a good sized pot put the cleaned kidney beans, garlic, water, bouillon paste, pepper, salt and bay leaf. Bring to a boil, then reduce heat to simmer. Cover and cook for 1.5 hours.
  2. Add avocado oil to small saute pan and cook onion until softened - about 2-3 minutes.
  3. Remove the bay leaf from the pot. Add the sauteed onion, stir, cover, and cook another 25 minutes.
  4. Add the coconut milk/cream, the green onions, thyme sprigs, allspice, and Habanero peppers. Bring pot to a boil, then add the rice.
  5. Cover pot and reduce heat to a simmer. Cook for 20-25 minutes, or until all the liquids have been absorbed. DO NOT remove the top or stir the rice.
  6. Remove pot from heat and let sit covered for 5 minutes. Serve hot with Jamaican vegan jerk chicken style seitan.
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/jamaican-style-peas-rice/