Jamaican Rice & Peas with Jerk Chicken
Coconut rice and kidney beans with warm spices, served with quick pan-seared jerk chicken, steamed cabbage, and sautéed peppers. A complete one-pan Caribbean dinner that tastes like you spent hours.
- Total time
- 28 min
- Servings
- 4
- Calories
- 625
- Protein
- 42g
Ingredients
- 1.5 cups long-grain white rice
- 1 can (15 oz) canned kidney beans, drained
- 1 can (13.5 oz) coconut milk
- 1.25 lbs boneless chicken breasts or thighs
- 2 tbsp jerk seasoning (store-bought paste or powder)
- 3 cups green cabbage, chopped
- 2 medium bell peppers (red or yellow), sliced
- 1 medium yellow onion, sliced
Instructions
- 1
Combine rice, kidney beans, coconut milk, and 1 cup water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender.
- 2
While rice cooks, pat chicken dry and rub generously with jerk seasoning on both sides.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering. Sear chicken 5-6 minutes per side until internal temp hits 165°F. Transfer to a plate.
- 4
In the same skillet, add onion and peppers. Sauté for 4 minutes, stirring, until edges soften and char slightly.
- 5
Add cabbage and a pinch of salt. Toss and cook for 3 minutes until cabbage wilts but retains some crunch.
- 6
Slice chicken and serve over rice and beans. Top with sautéed vegetables on the side or mixed in.
Tools you’ll need
- medium pot with lid
- 12-inch skillet
- kitchen thermometer
- knife and cutting board
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