Wha Gwan ! Anyway, that’s my half attempt at saying hello Jamaican style. Today’s easy vegan recipe is one that I have been making for a while now. This rice dish makes a great accompaniment to any vegan meat. What’s different about the preparation of this dish is how I prepare the herbs and vegetables. I have found that you don’t have to mince the onions,scallion or garlic. Simply peel them and throw them into the pot. Yes this Caribbean native likes to make cooking easy,especially when you can archive better flavors. I love it because you can literally throw together a great pot of rice in minutes.
Rice is something that many people struggle to cook well. Admittingly I use to struggle with cooking rice to. It either came out mushy or hard and gritty like our current president. I had to squeeze that in there,now let’s move on.I found an easy solution . I started cooking rice varieties like par boiled, basmati or jasmine . Those are the types of rice that cook up great every time. So let’s say that you’re cooking two cups of rice, simply add four cups of water. Even if you add beans to it, that ratio works every time.
The history of Jamaican rice and peas is a rich one. Ghanaian’s brought over a dish called Waakye with them over to Jamaica and it has evolved from using pinto beans to using red kidney beans. I have had both versions and their equally delicious. A must try for Caribbeans who want a new spin on an old favorite.
Some Jamaican families have Sunday dinner and it’s where they cook a few of their traditional dishes like bake chicken, rice and peas and oxtail. It’s usually served buffet style and gives someone who’s traveled abroad a feeling of home.
This easy vegan recipe is one that you will be making for years to come. Enjoy the recipe below.
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The Ultimate Jamaican Rice and Peas
- 2 Cups cooked red kidney beans
- 2 Cups washed rice
- 3 Cups coconut milk
- 1 Cup water
- 1/2 Teaspoon allspice
- 1 Teaspoon butter
- 1/2 Bunch thyme
- 2 Scallions rough chopped
- 1 Hot pepper
- Salt to taste or 1 teaspoon
Place everything inside the pot.
Let cook for 20 mins on low heat or until all the water has evaporated.
Remove the thyme, onion, garlic, bay leaves and hot pepper, then serve.