I love this recipe! My first time making red beans and rice in 2003 and it was perfect! I've never used the pepper and I also used extra seasonings like garlic powder etc. I use the canned beans because dried beans take so long to cook!! My kids can't wait that long! :-) This is great with a stew or a curry, like chicken or goat. Whenever I bought a stew or a curry from the Jamaican restaurants back home, they automatically came with this rice. If you eat it on it's own, it may seem a bit plain.
1. Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours.
2. Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper.
3. Bring to a boil, remove the hot pepper. Then add the rice and stir.
4. Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot as a side dish.
5. * Can use 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed.
2� hours | 15 min prep
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (385g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 151 (34%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 184.5mg||6 %|
|Potassium 413.3mg||11 %|
|Total Carbohydrate 65.9g||19 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 60.5g|
|Protein 9.2g||13 %|
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Calories per serving: 447
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