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Jamaican Rice and Peas

  • 0 people already cooked this dish.
  • Total: 60min
  • Portions: 7
  • Difficulty: Intermediate


  • 4 Cups Water Warm
  • 1 Cup Red Kidney Beans
  • 1 Unit Garlic Crushed
  • 1/2 Tablespoon Pimento Berries
  • 2 Sprigs Thyme
  • 2 Stems Escallion
  • 1 Unit Scotch Bonnet whole
  • 1 Teaspoon Brown Sugar
  • 3 Cubes Maggi Vegetable Flavoured Seasoning Cubes 4G (Box Of 25)
  • 1 Pack Maggi Coconut Milk Powder Mix 50G Pouch (dissolve in 1 cup warm water)
  • 2 Tablespoons Margarine
  • 2 Cups Rice


  1. Put water to boil, add peas, garlic and pimento berries and cook until tender.

  2. Add thyme, escallion, scotch bonnet, sugar, MAGGI Vegetable Cubes (add another cube if needed) and MAGGI Coconut Milk Powder.

  3. Add margarine and rice and bring to a boil, stir to combine all ingredients, reduce heat and allow to cook until water is dried out and rice is soft. Remove from heat and serve as desired.

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