Jamaican Rice & Peas with Coconut Milk
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
red kidney beans
cooked |
|
| 2 | cloves |
garlic
chopped |
|
| 1 ¼ | cups |
coconut milk
|
|
| 1 | cup |
rice
|
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 1 | each |
thyme sprigs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
red kidney beans
cooked |
|
| 2 | cloves |
garlic
chopped |
|
| 296 | ml |
coconut milk
|
|
| 237 | ml |
rice
|
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 1 | each |
thyme sprigs
|
* |
Directions
Cook red kidney beans to package directions.
Put cooked beans into a large saucepan or pot.
Add chopped garlic.
Measure all liquids, including reserved bean liquid, coconut milk and water enough to make 2¼ cups.
Add the 2¼ cups of liquid to the beans and garlic in the pot.
Add rice, crushed green onion, thyme, salt and pepper to taste.
Bring to a boil.
Reduce heat.
Cover and cook for about 20 minutes or until all liquid is absorbed.
