Rice and peas
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Coconut milk (14 oz) |
| 2¼ | cup | Water |
| 2 | cups | Rice |
| 4 | Green onions | |
| 2 | Garlic cloves, minced | |
| ½ | teaspoon | Dried thyme |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Salt |
| 2 | cans | Dark red kidney beans, drained and rinsed (15 oz) |
Directions
Place coconut milk, water and rice in a 3-quart casserole. Chop white portion of onion and add to rice. Chop green top and set aside. Add garlic, thyme, sugar and salt to rice.
Cover with lid or vented plastic wrap and microwave on high 8 minutes. Then microwave on medium-low (30%) 12-14 minutes, or until rice is tender and liquid is almost absorbed.
Add beans and reserved green onion tops. Re-cover and microwave on high 2 minutes, or until steaming hot.
Nutrient data per serving: 326 calories; 8 grams protein; 9 grams fat (26% total calories); 48 grams carbohydrates; 7 grams dietary fiber; no cholesterol; 603 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-09-95