Jamaican Rice & Veggies

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 298.8
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 38.3 mg
  • Total Carbs: 50.2 g
  • Dietary Fiber: 10.9 g
  • Protein: 10.0 g

View full nutritional breakdown of Jamaican Rice & Veggies calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    1/2 cup brown short grain basmati rice
    1 large carrot, sliced
    1 small chayote
    1 1/2 cups pumpkin, canned or fresh
    1/3 lb broad beans, soaked overnight
    1 sweet red pepper, chopped
    1 sweet potato, peeled and diced
    2 scallions, chopped
    1 large ripe tomato, cored and chopped
    2 tbsp oil or butter
    1/4 tsp dried thyme
    hot sauce to taste
    sea salt to taste
    olive oil
    Romaine lettuce, to serve


Steam rice until just tender.

In a large pot, place carrot, chayote, pumpkin, beans, sweet pepper, sweet potato, scallions, and tomato. Cover with water and cook over medium heat until tender. Drain liquid.

Add oil (or butter) thyme, hot sauce, salt, and rice.

In a large nonstick pan, heat a small amount of olive oil. Transfer the rice mixture into the pan. Cook on medium-low heat for 10 minutes to marry the flavors.

Serve hot over romaine lettuce.

Number of Servings: 4

Recipe submitted by SparkPeople user PESCETARIAN.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.