Jamaican Rice and Peas

  • 5MINS
  • 20MINS
  • 234KCAL

This slimming friendly Jamaican Rice and Peas is a great side dish for anyone counting calories or following plans like Weight Watchers!

NutritionPer Serving

  • Calories234
  • Carbs43g
  • Protein9g
  • Fat1g
  • Saturates0.2g
  • Sugars1g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Our slimming friendly Jamaican Rice and Peas is a fantastic side dish for anybody counting calories or following a plan like Weight Watchers.

Traditional Jamaican Rice and Peas contains quite a lot of coconut milk which is pretty high in calories, so we’ve swapped this out for Alpro Coconut Drink instead which is much lighter but still packs a coconut punch.

If you’re wondering about the ‘peas’ in this recipe, they’re not what we would call peas. They’re actually dried beans, such as kidney beans or black eyed beans. In the Caribbean these beans are referred to as “peas” – hence the name.

We love these Jamaican Rice and Peas served with a deliciously warming curry or stew.

What diets is this Jamaican Rice and Peas recipe suitable for?

This Jamaican Rice and Peas recipe is suitable for vegan, gluten free, vegetarian and dairy free diets.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Jamaican Rice and Peas recipe?

  • You need to count 13 Points per portion of this Jamaican Rice and Peas recipe if you’re on WW Green.
  • You need to count 11 Points per portion of this Jamaican Rice and Peas recipe if you’re on WW Blue.
  • You need to count 11 Points per portion of this Jamaican Rice and Peas recipe if you’re on WW Purple.

Do you need any special ingredients to make these Jamaican Rice and Peas?

We’ve used Alpro Coconut Drink in this recipe which you can find in your local supermarket.

How many calories are in this Jamaican Rice and Peas recipe?

There are 234 calories per portion in this Jamaican Rice and Peas, which means it falls into our Everyday Light category.

This Jamaican Rice and Peas recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Add the drained kidney beans and the Alpro coconut drink to a large saucepan with the onion, garlic, thyme and salt. Bring to the boil.

Step 2

Meanwhile rinse the rice in a sieve until the water runs clear.

Step 3

Once the coconut drink has reached boiling point add the rice and stir.

Step 4

Cover, reduce the heat and simmer for 20 mins or until the rice is cooked. You may need to add a little water depending on the brand of rice you use.

What could I serve with this Jamaican Rice and Peas recipe?

This Jamaican Rice and Peas recipe is the perfect accompaniment for the following meals:

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How do you know when your Jamaican Rice and Peas are cooked?

You’ll need to cook your Jamaican Rice and Peas for around 20 minutes or until the rice is cooked through.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Jamaican Rice and Peas in the fridge?

Once you’ve put it out, ideally you should eat it within an hour.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Jamaican Rice and Peas in the fridge for a day.

As we all know you can get food poisoning from eating reheated rice, but, it’s not actually the reheating that can cause issues, it is, in fact, the way that the rice has been stored beforehand where the problem begins.

Rice can contain spores that are resistant to heat and can survive the cooking process.

If cooked rice is left standing at room temperature these spores can grow into bacteria. At this point, the bacteria can be destroyed by reheating the rice thoroughly.

You should remember to do the following if you’re going to keep leftover rice:

  • Cool the rice as quickly as possible (ideally within one hour) then put it in the fridge immediately. You can split larger portions up into smaller batches to cool quicker.
  • Reheat and use any leftover rice (stored in the fridge) within one day.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

Can I freeze this Jamaican Rice and Peas dish?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

As when keeping rice in the fridge, make sure to do the following if you plan to freeze it:

  • Cool the rice as quickly as possible (ideally within one hour) then freeze it immediately. You can split larger portions up into smaller batches to cool quicker.
  • Freeze as soon as the rice is cold.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

How do I reheat these Jamaican Rice and Peas?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

For more information about reheating rice please take a look at the NHS website.

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Jamaican Rice and Peas

This slimming friendly Jamaican Rice and Peas is a great side dish for anyone counting calories or following plans like Weight Watchers!
  • Prep Time
    5 MINS
  • Cook Time
    20 MINS
  • KCals 234
  • Carbs 43G
WW Points
  • 13 Green
  • 11 Blue
  • 11 Purple

Ingredients

  • 1 tin red kidney beans drained
  • 400 ml Alpro coconut drink
  • 400 g basmati rice
  • 1 small red onion
  • 3 spring onions chopped
  • 1 clove garlic finely chopped
  • ¼ tsp dried thyme
  • 1 tsp salt

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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Instructions

  1. Add the drained kidney beans & the Alpro coconut drink to a large saucepan with the onion, garlic, thyme & salt. Bring to the boil
  2. Meanwhile rinse the rice in a sieve until the water runs clear
  3. Once the Coconut drink has reached boiling point add the rice and stir
  4. Cover, reduce the heat & simmer for 20 mins or until the rice is cooked. You may need to add a little water depending on the brand of rice you use

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4 comments

See what others have to say

Kim StantonSaturday 2nd June 2018

Hiya. Just made this an it was delicious. Got leftovers – do you think it’d be OK to freeze for another time?

Reply

RichardFriday 16th March 2018

I don’t really like coconut very much so is there a substitute that I can use other than just water? Also could I freeze this as I am cooking for one?

Reply

Jan WoodsMonday 24th July 2017

Hi there,
This was delicious but I found that the coconut drink was not enough liquid to cook the amount of rice in despite adding lots of water, it ended up burning the pan and just all sticking together, the small unburned bit I did try was lovely but unfortunately had to throw it all away.
I followed you recipe 100% so any ideas where I could have gone wrong please.
Many thanks & keep up the brilliant work
Jan

Reply

    Emma TMonday 11th September 2017

    Hi Jan,

    It is probably to do with the temperature of your hob, perhaps you could try it on a lower temp ????

    Reply

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