Makes 6 servings
Rice and beans is often called rice and peas in Jamaica – with “peas” being short for pigeon peas, a type of legume that looks like a cross between green peas and lima beans. If you can’t find pigeon peas (look for them in the canned food aisle, from brands like Goya) you can substitute red kidney beans or any other red or pink beans.
- 1/2 cup dried pigeon peas, soaked overnight (or 1 cup cooked pigeon peas)
- 1-1/2 cups uncooked long grain white rice (or 5 cups cooked rice)
- 2-1/2 cups vanilla soy milk
- 1 garlic clove, minced
- 2 green onions
- 1 sprig thyme
- 1 teaspoon salt
In a saucepan, cook beans and soy milk over medium heat until beans are just tender, about 1-1/2 hours. Add rice, garlic, green onions, thyme, and salt. Bring to a boil and lower heat, stirring a few times to combine beans and rice. Cook until rice reaches the desired texture, about half an hour.
This Recipe is Categorized In:Autumn, Dinner, Gluten Free, Lunch, Recipes, Spring, Summer, Vegan, Winter
Rasta Rice and Peas
Servings per Recipe: 6Amount per Serving
Calories from Fat:
Total Fat: 1g
Saturated Fat: 0g
Dietary Fiber: 3g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.