Try this Jamaican Rice and Peas recipe, or contribute your own.
Suggest a better descriptionTake coconut out of shell and process or grate it in the water, then squeeze it through double-layered cheesecloth. Use only the liquid; throw gratings away. It works better if you let it sit for an hour or so before sieving. Cook the beans in the coconut milk for one hour (simmering). Chop onion and scallions and add with thyme, allspice, garlic, 1 tsp salt and 2 lbs rice. Add water to cover + one inch over top of rice and beans mixture. (use 1st knuckle to guess). Bring to a boil, turn down heat and simmer, covered, 40 minutes or until rice is done.
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Serving Size: 1 Batch (2132g) | ||
Recipe Makes: 1 | ||
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Calories: 3934 | ||
Calories from Fat: 72 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1544.3mg | 53 % | |
Potassium 2624mg | 69 % | |
Total Carbohydrate 853.2g | 251 % | |
Dietary Fiber 62.8g | 251 % | |
Sugars, other 790.4g | ||
Protein 95.2g | 136 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3934
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