Jamaican Rice and Peas
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 habanero pepper finely chopped
- 3 scallions chopped
- 1 ½ cups rice
- 1 can 15.5 oz red kidney beans, drained and rinsed
- 11/2 cups coconut milk
- 2 cups water
- Salt and pepper
- 1 tablespoon butter
- ½ teaspoon fresh thyme
Heat the olive oil in a medium pot. Add the scallions and cook about 3 minutes. Add the garlic and habanero and cook for 2 minutes more. Add the rice and stir until well combined.
Add the beans, salt, pepper, water, coconut milk, butter and thyme. Bring to a boil, then reduce the heat to low, cover the pot and let it simmer over low heat for about 35 minutes or until all the liquid is absorbed.
Fluff with a fork and serve warm.
Calories: 907kcalCarbohydrates: 66gProtein: 12gFat: 71gSaturated Fat: 59gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 0.4mgSodium: 56mgPotassium: 809mgFiber: 1gSugar: 1gVitamin A: 132IUVitamin C: 9mgCalcium: 94mgIron: 11mg