Jamaican Rice and Peas
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 311 |
| pro | 9 g |
| total fat | 11 g |
| sat. fat | 7 g |
| carb | 45 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 489 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 16 |
| vit C | 3 |
| folate | 14 |
Winston and Audia Barnett of Kingston, Jamaica, are volunteers for a Jamaica Tourist Board program called Meet the People, in which locals host visitors to give them a taste of island culture and cuisine, such as this classic side dish. Jamaicans call red kidney beans red peas.
Ingredients
- 2 tsp vegetable oil
- 4 green onions, sliced
- 2 cloves garlic, minced
- 2-1/4 cups chicken stock
- 1 cup coconut milk
- 1 Scotch bonnet pepper or cayenne pepper
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 8 whole allspice
- 1-1/2 cups converted rice
- 1 cup drained red kidney beans
Preparation
In saucepan, heat oil over medium heat; cook onions and garlic for 1 minute. Add stock, coconut milk, pepper, thyme, salt and allspice; bring to boil. Add rice; return to boil. Cover and cook over medium-low heat for 15 minutes. Stir in beans; cook for 10 minutes or until rice is tender. Discard pepper and allspice.
Source : Canadian Living Magazine: March 2001
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