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2 cups uncooked jasmine rice
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1 tablespoon olive oil
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3 cloves garlic, minced
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3 green onions, chopped
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3 sprigs fresh thyme leaves
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1 (28 ounce) can kidney beans, drained
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2 cups chicken stock
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1 (14 ounce) can coconut milk
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1 Scotch bonnet pepper, stemmed
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1 tablespoon salt
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1 teaspoon brown sugar
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1 teaspoon ground black pepper
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1 teaspoon red pepper flakes
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½ teaspoon ground allspice
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½ teaspoon cayenne pepper
Jamaican Rice and Peas
This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.
Nutrition Information
147
Calories
45g
Carbohydrates
26g
Protein
778mg
Potassium
1g
Fiber
12g
Sugar
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