Eosinophilic Esophagitis Friendly Coconut Jamaican Rice and Peas
Total time45 min
Prep time10 min
Cook time35 min
4.7(30)
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Learn more →Ingredients
6 servings
- 1 can (13.5 oz) full-fat coconut milk
- 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp salt
- 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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