Simple Jamaican Rice and Peas
3.6k
Made quick and easy by using canned (unsweetened) coconut milk and canned kidney beans, this is a great accompaniment to jerk chicken.
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.
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?
It’s cooking time now
about 3 years agoUnited States
this quick recipe came out great!
about 2 years ago