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Classic Jamaican Rice and Peas

Rita Maas
Yield Serves 4 (serving size: 1 cup)
Many island dwellers refer to kidney beans as "peas," so don't let the title fool you. This classic Jamaican dish is low in fat yet high in fiber, protein, and calcium.

Ingredients

  • 1 (14-ounce) can light coconut milk
  • 1/4 cup water
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • Pinch of freshly ground black pepper
  • 3 fresh thyme sprigs
  • 1 garlic clove, crushed
  • 1 cup long-grain white rice (such as jasmine)
  • 1 (15-ounce) can dark kidney beans, rinsed and drained

Nutrition Information

  • calories 363
  • fat 5 g
  • satfat 5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 13 g
  • carbohydrate 66 g
  • fiber 11 g
  • iron 3 mg
  • sodium 323 mg
  • calcium 46 mg

How to Make It

  1. Combine the first 7 ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans. Cover and let stand 5 minutes before serving.