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Simple Jamaican Rice and Peas

 
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Made quick and easy by using canned (unsweetened) coconut milk and canned kidney beans, this is a great accompaniment to jerk chicken.

Yield

6

servings

Prep

5

min

Cook

25

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

15 ounces kidney beans, canned
undrained
*
7 ounces coconut milk
canned, unsweetened
1 cup basmati rice
rinsed well and drained
½ medium onions
chopped
1 clove garlic
minced
¼ teaspoon thyme
dried, crushed
*
1 tablespoon vegetable oil
or canola oil
½ each scotch bonnet chile peppers
or habanero pepper, seeds removed
*
1 x water
as needed
*

Directions

Drain the liquid from the can of beans into a large measuring cup and add the 7 ounces of coconut milk; add enough water to make 2 cups of liquid.

Place the liquid in a medium saucepot with the beans, onion, garlic, thyme and oil; bring to a boil.

Add the rice and stir for 1 minute. Place the halved pepper on top of the liquid and cover tightly; reduce heat and simmer for 15 to 20 minutes, until the rice is tender and the liquid is absorbed.

Remove pepper half and gently fluff rice with a fork before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 12068% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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