Ingredients
8
8 servings
- •2 cups uncooked jasmine rice
- •1 tablespoon olive oil
- •3 cloves garlic, minced
- •3 green onions, chopped
- •3 sprigs fresh thyme leaves
- •1 (28 ounce) can kidney beans, drained
- •2 cups chicken stock
- •1 (14 ounce) can coconut milk
- •1 Scotch bonnet pepper, stemmed
- •1 tablespoon salt
- •1 teaspoon brown sugar
- •1 teaspoon ground black pepper
- •1 teaspoon red pepper flakes
- •0.5 teaspoon ground allspice
- •0.5 teaspoon cayenne pepper
Instructions
- Rinse rice in a fine strainer.
- Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
- Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 391
- Carbohydrate: 60g
- Fat: 13g
- Fiber: 9g
- Protein: 11g
- Sugar: 1g
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