How To Make Caribbean Rice and Peas
Enjoy a protein-rich meal in this Caribbean rice dish made with unsweetened coconut milk and kidney beans, packed with extra punch from the jalapeno.
Serves:
Ingredients
- 1tbspvegetable Oil
- 1mediumonion,coarsely chopped
- 1largejalapeno,seeded and minced
- 1½cupswhite rice,(10 ounces), long-grain
- 14ozunsweetened coconut milk,(1 can)
- ⅔cupwater
- 1½tspkosher salt
- 15ozkidney beans,(1 can)
- hot sauce,for serving
Instructions
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In a large saucepan, heat the oil until shimmering. Add the onion and jalapeno and cook over moderate heat for about 5 minutes until barely softened. Stir in the rice.
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Add the coconut milk, water, and salt and bring to a boil. Stir in the beans, cover, and simmer over low heat for about 20 minutes until the liquid is absorbed and the rice is tender.
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Remove the saucepan from the heat and fluff the rice with a fork. Cover the saucepan with a kitchen towel and the lid and let stand for 5 minutes.
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Serve with hot sauce and enjoy!
Nutrition
- Calories: 3423.77kcal
- Fat: 104.06g
- Saturated Fat: 77.02g
- Trans Fat: 0.11g
- Monounsaturated Fat: 14.50g
- Polyunsaturated Fat: 5.75g
- Carbohydrates: 509.82g
- Fiber: 108.25g
- Sugar: 14.87g
- Protein: 128.99g
- Sodium: 2989.89mg
- Calcium: 739.75mg
- Potassium: 7308.21mg
- Iron: 50.61mg
- Vitamin A: 9.45µg
- Vitamin C: 52.00mg
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