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Return to browsing category: Side Dishes

Rice and Peas by Melanie Foster serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Actually rice and kidney beans, a Caribbean staple. This coconut version is from Jamaica.

Ingredients:

15 oz

can light red kidney beans, rinsed

green onions, halved

1 sprig

thyme

1 can

light coconut milk

1 cup

rice

1 tsp

salt

1 1/2 tsp

sugar

Directions:

Pour beans into a saucepan, add green onions and thyme sprig. Pour coconut milk into a 2 cup measuring cup. Add water up to the 2-cup mark, add to pot. Add another 1/2 cup water (2 1/2 cups liquid total). Add salt and sugar. Heat over med-high until it comes to a good simmer, reduce heat, cover, and simmer over low heat about 12-15 minutes. Until rice is tender. Remove from heat and let stand, covered 10 minutes, this will release any rice stuck to the bottom of the pan. Fluff with a fork and serve.

Categories:

Pasta/Rice/Potatoes
Side Dishes
Vegetarian/Vegan