Jamaican rice and peas with steamed cabbage
Rice cooked in coconut milk with kidney beans, thyme and green onion, next to buttery-soft Jamaican-style cabbage and carrots, a whole plate from pantry staples.
- 40 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.76 a serving
- 620 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice, rinsed
- 1 can kidney beans, not drained
- 1 can coconut milk
- 3 cloves garlic, smashed
- 4 green onions, 2 left whole, 2 thinly sliced
- 1 jalapeño, left whole (optional)
- ½ yellow onion, thinly sliced
- ½ head green cabbage, cored and thinly sliced
- 1 cup shredded carrots
From your pantry
- ¾ cup water
- 1½ tsp dried thyme, divided
- 1½ tsp salt, divided
- ½ tsp black pepper, divided
- 1 tbsp vegetable oil
Each serving has about 620 calories, 15 g protein, 87 g carbs and 25 g fat, and costs about $1.76 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No kidney beans? Pinto beans or black beans work.
- No coconut milk? Light coconut milk works.
- No green onions? Chives work.
- No yellow onions? White onions or red onions work.
- No green cabbage? Red cabbage or coleslaw mix works.
- No shredded carrots? Carrots work.
Steps
Tap an underlined word for a quick explanation.
Put the rice, kidney beans with their liquid, coconut milk, water, garlic, the 2 whole green onions, 1 teaspoon thyme, 1 teaspoon salt and ¼ teaspoon pepper in a medium . Tuck in the whole jalapeño if you like a little heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Stir, then over medium-high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Medium-high heat
Cover, turn the heat to low and cook 20 minutes, until the liquid is absorbed and the rice is tender.
Low heatTimer: 20 min
Dolly’s tip: Coconut milk can catch on the bottom, so keep the heat truly low and don’t stir.Meanwhile, heat the oil in a large over medium heat and cook the onion 3 minutes, until it .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Medium heatTimer: 3 min
Add the cabbage, carrot, the rest of the thyme, salt and pepper, and 2 tablespoons water. Cover and cook 8 to 10 minutes, stirring once or twice, until tender but still with a little crunch.
Medium heatTimer: 9 min
Dolly’s tip: It looks like a mountain at first. Cabbage cooks down to about half.Take the rice off the heat, fish out the whole green onions, garlic and jalapeño, and fluff it with a fork.
Serve the rice and peas with the cabbage alongside and green onion on top.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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