Jamaican Rice And Peas With Coconut Milk
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Jamaican | Beans | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | Cooked red kidney beans |
| reserve liquid | ||
| 2 | Cloves garlic, chopped | |
| 1 1/4 | c | Unsweetened coconut milk |
| Water, enough to make 2 1/4 | ||
| c. combined liquid | ||
| 1 | c | Rice |
| 2 | Green onions, chopped | |
| 1 | Sprig fresh thyme, 1 to 2 | |
| Salt to taste | ||
| Coarse black pepper to taste | ||
| 2 1/4 | c | ps. Add the 2 1/4 cups of liquid to the beans and , ps. Add the 2 1/4 cups of liquid to the beans and garlic in |
INSTRUCTIONS
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 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. Posted to MC-Recipe Digest V1 #266 Date: Sun, 27 Oct 1996 18:11:55 -0800 From: Rooby <rooby@shell.masterpiece.com> NOTES : Posted by Scirocco on IChef 10-28-96
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Nutrition (calculated from recipe ingredients)
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Calories: 541
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 0mg
Sodium: 1282.3mg
Potassium: 1186.1mg
Carbohydrates: 107.1g
Fiber: 22.6g
Sugar: 8g
Protein: 25.5g