Jamaican · side

Rice and Peas

Rice and Peas reads heat 5.2, richness 4.5 and allium 3.9 on Palate's 0–10 flavor X-ray — a Jamaican side, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Heat 5.2 · Richness 4.5 · Allium 3.9 · Warm Spice 3.5 · Sweetness 3.4 · Nutty 3.1 · Salinity 2.7 · Herbaceous 2.6 · Umami 2.2 · Earthy 2.1 · Fruity 2.0 · Floral 2.0 · Bitterness 1.2

What's in it (10)

Time & effort: about 40 min (15 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 143.9 kcal, 4.2 g protein, 4.1 g fat, 29.2 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

  1. Simmer soaked kidney beans in water until nearly tender, then add coconut milk, garlic, scallions, thyme, allspice, and the whole Scotch bonnet.
  2. Stir in the rinsed rice, bring to a boil, then cover and cook on low heat 20 to 25 minutes until rice is fluffy and liquid is absorbed.
  3. Remove the whole pepper and aromatics before fluffing and serving.

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Keep reading: what heat, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.