Ingredients
Scale
- 1 cup long-grain jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup green peas (fresh or frozen)
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 Scotch bonnet pepper (whole)
- Salt and pepper to taste
- 1 cup water
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a large pot over medium heat, add oil and sauté chopped onions and minced garlic for 3-4 minutes until soft.
- Pour in coconut milk and 1 cup of water; stir in green peas and bring to a gentle simmer.
- Add rinsed rice, thyme, Scotch bonnet pepper, salt, and pepper; combine well.
- Cover with a lid, reduce heat to low, and cook for 20-25 minutes until all liquid is absorbed.
- Remove from heat and let sit covered for another 5 minutes. Fluff with a fork before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg