Low Sodium Jamaican Rice and Peas

Total time45 min

Prep time10 min

Cook time35 min

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Ingredients

6 servings

1 can (15 oz) kidney beans, drained and rinsed
Essential Everyday Red Kidney Beans 16 oz Rienzi Organic Red Kidney Beans, 15 oz Great Value No Salt Added Light Red Kidney Beans, 15.5 oz
See all
1 can (13.5 oz) full-fat coconut milk
1 ½ cups water
3 cloves garlic, smashed
3 sprigs fresh thyme
2 stalks scallions, whole
1 whole scotch bonnet pepper
4 whole allspice berries
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 kidney beans, coconut milk, water, garlic, thyme sprigs, whole scallions, whole scotch bonnet, allspice berries, butter, salt, and black pepper in a medium saucepan. Bring to a boil over medium-high heat, stirring once to dissolve the salt.
2
Add the rinsed rice and stir to distribute evenly. Return to a boil, then reduce the heat to low. Cover tightly and cook for 25 minutes, until the rice has absorbed all the liquid and the grains are tender and separate.

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