Low Sodium Coconut Jamaican Rice and Peas

Total time45 min

Prep time10 min

Cook time35 min

Low Sodium Coconut Jamaican Rice and Peas

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Ingredients

6 servings

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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1 ½ cups water
1 can (15 oz) kidney beans, drained and rinsed
3 scallions, whole
4 sprigs fresh thyme
1 whole scotch bonnet pepper
3 cloves garlic, smashed
1 tbsp unsalted butter
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 cups long-grain white rice, rinsed

Instructions

1
Combine the coconut milk, water, kidney beans, scallions, thyme sprigs, whole scotch bonnet, smashed garlic, butter, salt, and black pepper in a medium saucepan. Bring to a boil over medium-high heat, stirring once to dissolve the salt.
2
Stir in the rinsed rice, then reduce the heat to the lowest setting. Cover tightly and cook for 25 minutes, until the rice is tender and has absorbed all the liquid.

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