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Andrea Castillo: "Turned out delicious" Read More
17Ingredients
75Minutes
820Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. coconut oil
- 6 garlic cloves (finely chopped or minced)
- 2 scallions (finely chopped)
- 4 pimento peppers (finely chopped)
- 6 sprigs fresh thyme (DE-stemmed)
- 2 cups parboiled rice (rinsed and drained)
- 2 vegetable (and salad seasoning)
- 1 cup red kidney beans (dried, boiled or one can of red kidney beans)
- 3/4 cup water (reserved, from the boiled beans)
- 3/4 cup tap water
- 1 cup hot water
- 2 3/4 cups coconut milk
- 1/2 tsp. minced ginger
- 1/2 tsp. salt (add more if needed)
- 1/2 tsp. black pepper
- 1/2 tsp. ground allspice
- 1 whole scotch bonnet chile (habanero, optionalIf using dry beans, please reserve at least 3/4 cup water from beans to use in cooking the rice and peas., optional)
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NutritionView More
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820Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories820Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat41g205% |
| Trans Fat |
| Cholesterol |
| Sodium340mg14% |
| Potassium800mg23% |
| Protein14g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate91g30% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A10% |
| Vitamin C80% |
| Calcium10% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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