Jamaican Rice & Peas... It's Vegan!

 



Jamaican Rice & Peas... It's Vegan! 

Total Time: 30 mins | Prep: 5 mins | Cook: 25 mins | Serves: 6

If you know, you know—this dish is a Caribbean classic! Rice & peas (aka beans!) is that one side dish that always shows up and shows out. Whether it's a weeknight dinner or a Sunday feast, this plant-based version keeps it rich, creamy, and full of flavor—no meat needed. Bonus? It comes together in 30 minutes and makes the whole kitchen smell like you know what you’re doing. 😉

🛒 Ingredients

👩‍🍳 Instructions

Sauté the Base
In a medium saucepan, heat oil over medium. Add chopped onions and cook until golden brown and fragrant.

Infuse the Flavor
Toss in garlic and rice. Stir it all together for 2–3 minutes to get that garlicky goodness coating every grain.

Simmer & Cook
Add water, veggie stock, coconut milk, kidney beans, salt, ginger, thyme, and whole Scotch bonnet pepper. Stir, then bring to a simmer.

Cover & Cook
Lower the heat and cover the pot. Let it cook for 15–20 minutes, until rice is fully tender and liquid is absorbed.

Finish It Off
Turn off the heat but keep the lid on. Let it sit for 5–10 minutes. Remove the whole pepper (don’t skip this!), fluff with a fork, and serve hot.

🧠 Mom Tips

🔥 Spice Level: Keeping the pepper whole gives you flavor without the burn. Just don’t let it burst!
🍚 Rice Check: Peek around the 15-minute mark to make sure there’s still a bit of liquid—it’ll finish steaming off.
🫘 Bean Swap: Black beans or pigeon peas work in a pinch, too!

🥣 Why I Love It

Because it’s simple, soulful, and makes even a regular Tuesday feel like a tropical vacay. Plus, the leftovers? Even better the next day. This one’s a family favorite that never misses.


                                                                                           Affiliate link



  

Comments

Post a Comment

Popular posts from this blog

5-Minute Vegan Smoothie Bowl

Image
  5-Minute Vegan Smoothie Bowl Total Time: 5 mins | Prep: 5 mins | Cook: 0 mins | Serves: 1–2 Some mornings are just about surviving until coffee kicks in . On those days, this smoothie bowl is my lifeline. It’s fast, fruity, and packs in fiber and vitamins without anyone realizing it’s healthy. 🛒 Ingredients 1 frozen banana 1/2 cup frozen berries 1/4 cup plant-based milk Toppings: granola , sliced fruit, chia seeds , coconut flakes , hemp hearts 👩‍🍳 Instructions Blend In a blender, combine frozen banana, berries, and milk. Blend until thick and creamy (you may need to scrape down the sides). Pour & Top Scoop into a bowl and top with whatever you’ve got: crunchy granola, fresh fruit, nuts, seeds, coconut—whatever’s in the pantry. 🧠 Mom Tips 🥶 Too Thick? Add a splash more milk. 🍫 Chocolate Lover? Add 1 tsp cocoa powder or vegan chocolate chips on top. 👧 Kid Fun : Let the kids “de...
Read more

Easy Vegan Stir-Fry

Image
  Easy Vegan Stir-Fry Total Time: 25 mins | Prep: 10 mins | Cook: 15 mins | Serves: 4 Stir-fries are a weeknight lifesaver. You toss everything in a pan, add a yummy sauce, and call it a meal. This one is a go-to when the fridge is low, the energy is lower, and I need something that checks all the boxes. 🛒 Ingredients 2 cups mixed veggies ( broccoli , bell pepper , carrots ) 1/2 block firm tofu , cubed 2 tbsp soy sauce 1 tbsp sesame oil (or any oil) 1 tsp garlic, minced 1 tsp ginger, minced Cooked rice or noodles to serve 👩‍🍳 Instructions Sauté Tofu Heat oil in a large skillet. Cook tofu until golden and crispy. Set aside. Cook Veggies In the same pan, sauté garlic and ginger for 1 minute. Add veggies and stir-fry for 5–7 minutes until just tender. Sauce It Up Add tofu back to the pan with soy sauce. Toss everything to coat. Serve Serve over hot rice or noodles and dig in! 🧠 Mom Tip...
Read more

Creamy Vegan Pasta (Ready in 25 Minutes!)

Image
  Creamy Vegan Pasta (Ready in 25 Minutes!) Total Time: 25 mins | Prep: 10 mins | Cook: 15 mins | Serves: 4 This is one of those "throw it together while helping with spelling homework" kind of dinners. It’s cozy, cheesy (without actual cheese), and comes together with pantry staples. It’s also my go-to when I want a no-fuss dinner that still feels like comfort food. 🛒 Ingredients 8 oz pasta (any kind—penne, shells, or gluten-free works!) 1 cup unsweetened plant-based milk (like oat or almond) 1/4 cup nutritional yeast 2 tbsp flour 2 tbsp vegan butter or olive oil 1 tsp garlic powder Salt & pepper to taste 👩‍🍳 Instructions Boil the Pasta Cook pasta according to the package. Drain and set aside. Make the Sauce Base In a saucepan, melt vegan butter and whisk in the flour to make a roux. Add the Good Stuff Slowly add plant milk, whisking constantly to avoid clumps. Stir in nutritional yea...
Read more