Rice and Peas

Ingredients

• AmountIngredientEst. cost
• 300 g dry long-grain white rice $0.75
• 1 can (540 mL) red kidney beans, drained (liquid reserved) $1.50
• 1 can (400 mL) coconut milk $2.80
• 1 medium onion, diced $1.23
• 3 cloves garlic, minced $0.24
• 2 green onions, bruised with the flat of a knife $0.66
• 1 tsp dried thyme $0.05
• 1 scotch bonnet or jalapeño, left whole $0.25
• to taste salt and black pepper $0.05
• Recipe total$7.53

Instructions

1. 1 Measure the liquid from the drained kidney beans into a measuring cup. Add water to make 500 mL total. Set aside.
2. 2 In a medium pot, combine the coconut milk, reserved bean liquid, diced onion, garlic, green onions, thyme, and whole pepper.
3. 3 Bring to a boil over medium-high heat.
4. 4 Add the rice, kidney beans, salt, and pepper. Stir once.
5. 5 Reduce heat to low. Cover tightly and cook 18–20 minutes without lifting the lid.
6. 6 Remove from heat. Let stand covered for 5 minutes.
7. 7 Remove the whole pepper and green onions. Fluff with a fork and serve.

Nutrition per Serving

Estimated values per serving.