Eosinophilic Esophagitis Friendly Jamaican Rice and Peas
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Learn more →Ingredients
6 servings
- 1 can (15 oz) kidney beans, drained and rinsed
- 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
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 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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