Jamaican Rice and Peas 2
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 clove garlic crushed
- 2 sprigs fresh thyme
- 1 1/2 c dried red kidney beans soaked overnight
- 1/2 c unsweetened coconut milk
- 2 c long-grain white rice
- x black pepper
- x salt
- 2 scallions chopped
- 1 whole scotch bonnet chili (i usually use several cayennes)
- Carbohydrate 417.4252 g
- Cholesterol 0 mg
- Fat 29.35914 g
- Fiber 25.2620003957748 g
- Protein 53.38998 g
- Saturated Fat 22.689016 g
- Serving Size 1 1 Serving (1208g)
- Sodium 1041.082 mg
- Sugar 392.163199604225 g
- Trans Fat 1.33753 g
- Calories 2173 calories
Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid, discarding the garlic. Return the beans and the three cups liquid to the pot (if theres not enough of the cooking liquid use water), along with the coconut milk, scallions, thyme, chili, and black pepper and salt to taste. When it comes to a boil, add in the rice. Let it boil for 20 minutes, then remove it from the heat and let it sit for 15 minutes. Stir it with a fork. Do Not Eat the chili pepper. Ive made this with canned beans, skipping the first step and just dumping them in with 3 cups water and some garlic powder, and everything else. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Posted to MM-Recipes Digest V3 #292 Date: Wed, 23 Oct 1996 18:34:21 -0400 From: Cindy J Hartlin <chartlin@total.net>
