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Jamaican rice and peas

  • Vegan
  • Lactose free
  • Gluten free

Derived from ingredients – check the package label.

Jamaican rice with red kidney beans, coconut milk, thyme and allspice.

4 servingsFinal yield 1,750 g

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Ingredients

  • 350 gRice, white, long-grain, regular, raw, unenriched
  • 450 gBeans, black, mature seeds, cooked, boiled, without salt
  • 400 gCoconut milk, used in cooking
  • 2 gSpices, thyme, dried
  • 3 gSpices, allspice, ground
  • 100 gOnions, raw
  • 500 gBeverages, water, tap, drinking
  • 4 gSalt, table

Method

  1. Chop onion and combine with coconut milk, water, thyme, allspice and salt.
  2. Add rice and cook covered at 90 °C for 18 minutes.
  3. Add beans, cover again and cook 8 minutes.
  4. Take off heat, rest 5 minutes and divide into four bowls.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy
2,844.9 kcal
Protein
75.4 g
Fat
100.6 g
Total carbohydrate (by difference)
421.5 g
Total dietary fibre (USDA)
55.6 g
Saturated fatty acids
86 g
Sodium
1,659.7 mg
Salt (sodium × 2.5)
4.1 g

Per serving

Energy
711.2 kcal
Protein
18.9 g
Fat
25.2 g
Total carbohydrate (by difference)
105.4 g
Total dietary fibre (USDA)
13.9 g
Saturated fatty acids
21.5 g
Sodium
414.9 mg
Salt (sodium × 2.5)
1 g

Per 100 g of finished food

Energy
162.6 kcal
Protein
4.3 g
Fat
5.7 g
Total carbohydrate (by difference)
24.1 g
Total dietary fibre (USDA)
3.2 g
Saturated fatty acids
4.9 g
Sodium
94.8 mg
Salt (sodium × 2.5)
0.24 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

  • Nutrition is a calculated estimate, not a laboratory measurement.
  • The final yield is an editorial estimate.
  • The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
  • Some ingredients use a generic food profile; exact product composition may differ.
  • Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
  • Some process effects could not be resolved in this calculation.

Allergens

May contain: Sulphites

Derived from ingredients – check the package label.

Food data sources

  • USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
  • USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal