Ingredients
Scale
- 1 cup jasmine or basmati rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (15 oz) red kidney beans, drained and rinsed
- 3 scallions, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- 1/2 tsp allspice powder
- Salt and pepper to taste
- 1.5 cups vegetable broth or water
Instructions
- Rinse rice under cold water until clear to remove excess starch.
- In a pot over medium heat, sauté scallions, bell pepper, and minced garlic for about 3 minutes.
- Stir in rinsed rice along with coconut milk and broth until covered by about an inch.
- Add kidney beans, thyme, allspice, salt, and pepper; mix well.
- Bring to a boil then reduce heat to low. Cover and simmer for about 20 minutes until the rice absorbs the liquid.
- Remove from heat but keep covered for another 5 minutes before fluffing with a fork.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side/Main
- Method: Cooking
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg