Rice and Peas
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.
Servings: 6
Ingredients:
| 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% |
-
2 tsp (10 mL) vegetable oil
4 green onions, sliced
2 cloves garlic, minced
2-1/4 cups (550 mL) chicken stock
1 cup (250 mL) coconut milk
1 Scotch bonnet pepper (or cayenne pepper)
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) salt
8 whole allspice
1-1/2 cups (375 mL) converted rice
1 cup (250 mL) drained rinsed 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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