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Name: Jamaican Dirty Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 2 16 ounce cans Black-eyed peas; 9 Jalapeno Peppers Diced; 9 Cloves Garlic Finely chopped; 1 Vidalia onion peeled and chopped; 3 tablespoons Olive oil; 3 Cups White rice; 2 15 ounce cans Coconut milk; Water; 6 tablespoons Granulated chicken bouillon

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INGREDIENTS

2 16 ounce cans Black-eyed peas
9 Jalapeno Peppers ; Diced
9 Cloves Garlic ; Finely chopped
1 Vidalia onion ; peeled and chopped
3 tablespoons Olive oil
3 Cups White rice
2 15 ounce cans Coconut milk
Water
6 tablespoons Granulated chicken bouillon

INSTRUCTIONS

Drain peas and reserve liquid. Heat oil in a deep frying pan over high heat. Add rice and sauté until golden brown.

Add the peppers, garlic and onion and sauté a few more minutes. Do not let the rice get too brown.

Stir in the peas. Do no stir again during cooking.

Combine the coconut milk and bouillon with the bean liquid. Add water to make 4 cups.

Add to the rice and bring to a boil. Reduce to a simmer, cook uncovered until the liquid is slightly below the surface of the rice and forms holes in the rice.

Cover the pot and cook for 20 minutes or until all liquid is absorbed and rice is tender.

Allow to sit for another 30 minutes.

NOTES

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Nutrition

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Serving Size: 1 Serving (96g)
Recipe Makes: 12 Servings

Calories: 230
Calories from Fat: 14 (6%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.3g
Cholesterol 0.4mg		0 %
Sodium 561.2mg		19 %
Potassium 99.7mg		3 %
Total Carbohydrate 48.2g		14 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 46.3g
Protein 4.6g		7 %
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.

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Calories per serving: 230

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