Simple Jamaican Rice & Peas
Made quick and easy by using canned (unsweetened) coconut milk and canned kidney beans, this is a great accompaniment to jerk chicken.
Yield
6 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
scotch bonnet chile peppers
or habanero pepper, seeds removed |
* | |
|
water
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
kidney beans, canned
undrained |
*
|
| 202.3 | ml/g |
coconut milk
canned, unsweetened |
|
| 237 | ml |
basmati rice
rinsed well and drained |
|
| 0.5 | medium |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1.3 | ml |
thyme
dried, crushed |
*
|
| 15 | ml |
vegetable oil
or canola oil |
|
| 0.5 | 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.
