Jamaican Rice and Peas
Ingredients
-
1
cup
dried red kidney beans
-
3
cups
water
-
2
cups
uncooked long grain rice
-
13.5
ounces
full-fat coconut milk
-
1
teaspoon
sea salt
-
3
stalks
scallion
-
1
piece
scotch bonnet pepper
-
2
cloves
garlic
-
1
teaspoon
pimento berries (allspice)
-
a few
sprigs
thyme
Instructions
- Rinse the soaked kidney beans and discard the soaking water.
- Cover the beans with 3 cups of water and bring to a boil, then simmer until tender.
- Once the beans are cooked, add the rice, coconut milk, sea salt, scallion, scotch bonnet pepper, garlic, pimento berries, and thyme to the pot.
- Cover the pot and bring to a boil, then reduce to a simmer for about 15 minutes.
- Lower the heat and continue to cook for an additional 5-10 minutes until the rice is fully cooked.
- Remove from heat and let sit covered for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
344
Total fat
11g
Total carbohydrates
53g
Total protein
10g
Sodium
308mg
Cholesterol
0mg
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