Jamaican Red Beans and Rice
- 1 tsp coconut oil (or canola)
- 1 garlic clove, crushed
- 1/4 cup onion, minced
- 1 scallion, chopped
- 1 sprig fresh thyme
- 15.5 oz can red kidney beans, rinsed and drained
- 2 cups uncooked long grain rice
- salt and fresh ground pepper, to taste
- 2 1/4 cups water
- 13.5 oz can (1 3/4 cups) light coconut milk
- 1 whole scotch bonnet hot pepper (not chopped)
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Kidney beans, red (1 15.5 oz can)
- Onion (1/4 cup)
- Scallion (1)
- Scotch bonnet hot pepper, whole (1)
- Thyme, fresh (1 sprig)
- Canned Goods
- Coconut milk, light (1 13.5 oz can)
- Cooking & Baking
- Coconut oil (1 tsp)
- Garlic clove (1)
- Salt and fresh ground pepper (1)
- Pasta & Grains
- Rice, long grain (2 cups)
- Drinks
- Water (2 1/4 cups)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published February 7, 2012 (1 year ago).
217 people saved this recipe.
