Try this Jamaican Rice and Peas 2 recipe, or contribute your own.
Suggest a better descriptionBoil the beans, garlic and salt until the beans are tender. Save three cups of the liquid, discarding the garlic. Return the beans and the three cups liquid to the pot (if theres not enough of the cooking liquid use water), along with the coconut milk, scallions, thyme, chili, and black pepper and salt to taste. When it comes to a boil, add in the rice. Let it boil for 20 minutes, then remove it from the heat and let it sit for 15 minutes. Stir it with a fork. Do Not Eat the chili pepper. Ive made this with canned beans, skipping the first step and just dumping them in with 3 cups water and some garlic powder, and everything else. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Posted to MM-Recipes Digest V3 #292 Date: Wed, 23 Oct 1996 18:34:21 -0400 From: Cindy J Hartlin
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Serving Size: 1 Serving (1208g) | ||
Recipe Makes: 1 | ||
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Calories: 2173 | ||
Calories from Fat: 264 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.4g | 39 % | |
Saturated Fat 22.7g | 113 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1041.1mg | 36 % | |
Potassium 1804.7mg | 47 % | |
Total Carbohydrate 417.4g | 123 % | |
Dietary Fiber 25.3g | 101 % | |
Sugars, other 392.2g | ||
Protein 53.4g | 76 % | |
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: 2173
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