Caribbean · Dinner
Caribbean Rice and Peas Power Bowl
Classic Caribbean rice and peas with coconut, thyme, and warming spices.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
480Calories
14gProtein
16gFat
72gCarbs
4gSugar
8gFiber
650mgSodium
0mgChol
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Instructions
1
Prep
Measure 400g cooked rice and 200g kidney beans. Finely mince the scotch bonnet pepper. Have ready 1 cup coconut milk, 1 tsp thyme, 0.5 tsp allspice, salt, and black pepper.
2
Simmer
Add rice, beans, coconut milk, thyme, allspice, and minced pepper to a pot over medium heat. Stir gently, then simmer 12 to 15 minutes until heated through and the mixture turns slightly creamy.
3
Finish
Remove the pepper pieces. Taste and adjust seasoning with salt and black pepper to balance the spices and coconut richness.
4
Plate
Transfer the warm rice and peas mixture to bowls and serve immediately, allowing the aromatic spices to shine.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) cooked rice
- 200g (7.1 oz) kidney beans
- 240ml (1 cup) coconut milk
- 1 tsp thyme
- 0.5 tsp allspice
- 1 scotch bonnet pepper
- salt
- black pepper