Coconut Rice and Beans
★★★★☆Jamaican-inspired coconut rice and beans — a hearty one-pot base that pairs well with chicken or fish.
Ingredients
Main
- 1 tsp (5 g) ghee
- ½ medium (120 g) yellow onionchopped
- 2 cloves garlicchopped
- 1 cup (200 g) long-grain rice
- ½ tsp salt
- ½ tsp gingerfreshly grated
- 1 cube vegetable stock cube
- 1 cup water
- 200 ml light coconut milkKara
- 1 can kidney beansrinsed and drained
- 1 can green peasdrained
- 1 tsp dried thyme
- 1 whole Scotch bonnet chillior ½ tsp chilli flakes
- ½ lime lime(optional)
Method
- Sauté the onion
- Heat the ghee in a medium pot over medium-high heat.
- Add the onion and sauté for 4–5 minutes until the edges begin to brown.
- Add the garlic and rice
- Add the garlic and rice, stir well and cook for 2–3 minutes, stirring often.
- Add the remaining ingredients
- Add the ginger, salt, water, and coconut milk. Crumble in the stock cube and stir well.
- Add the kidney beans and green peas. Sprinkle the thyme over everything.
- Add the whole Scotch bonnet (or chilli flakes).
- Cook
- Bring to a simmer, then turn the heat to low and cover.
- Cook for 15–20 minutes until the rice is done. Check after 15 minutes.
- Rest
- Remove from heat and cover for 10 minutes.
- Serve
- Fluff with a fork. Squeeze over lime if using. Discard the Scotch bonnet before serving.
Notes
To make it high protein: Add 100 g cooked chicken breast per serve (+165 kcal, +31 g protein). Slice or shred and stir in just before serving.
Scotch bonnet: Cook it whole and discard at the end. It adds a gentle background warmth without making the dish hot. If using chilli flakes instead, stir them in with the liquids.
Adapted from Simply Recipes.
Divide into
6
cupsNutrition Facts
Makes 6 cups
Serving size: 1 of 6 cups
Calories
Per serving
292
Total recipe
1752
Total Fat
6.5g39g
Total Carbs
45.3g272g
Dietary Fiber
5.5g33g
Protein
11.8g71g