Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
8
Yield:
8 cups
Ingredients
Directions
Rinse rice in a fine strainer.
Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.
Cook’s Note
You can also use dried beans by soaking overnight and cooking in salt, pepper, onion, and garlic for 2 hours on low, but for sake of time I use canned or frozen.
Substitute habanero pepper if you can't find Scotch bonnet.
Nutrition Facts (per serving)
391
Calories
13g
Fat
60g
Carbs
11g
Protein
