Description
A flavorful dish with red kidney beans, rice, and coconut milk, featuring a hint of spice from Scotch bonnet pepper.
Ingredients
Scale
- 1 cup red kidney beans (cooked)
- 1 cup long-grain rice
- 1 can (400ml) coconut milk
- 2 cups vegetable or chicken broth
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 1 Scotch bonnet pepper (whole)
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 green onions (chopped, for garnish)
Instructions
- Sauté the chopped onion and minced garlic until translucent, about 5 minutes.
- Add the cooked kidney beans, rice, coconut milk, and broth to the pot.
- Stir in thyme, salt, and pepper to ensure even seasoning.
- Place the whole Scotch bonnet pepper on top.
- Bring to a boil, then reduce heat to a simmer and cover for 20 minutes.
- Remove the Scotch bonnet pepper, fluff the rice and beans with a fork, and garnish with green onions before serving.
Notes
The Scotch bonnet must be whole and uncut to control its heat. Keep the lid on during cooking to prevent scorching.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg