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Illustrated Foodie

Jamaican Rice and Peas

9/30/2015

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If you’re familiar with Jamaican food you’ll know that rice and peas is actually rice and beans. I love this dish, it’s easy and tasty and it’s packed full of good things like protein, whole grains and iron. 
Make a big pot and eat as a side with marinated chicken and fried plantains or on its own as a quick lunch.
Serves 4
1 tablespoon of canola oil
One medium sized onion, finely chopped (ideally the onion should melt into the rice. A food processor does a good job)
Brown jasmine rice
1 can of coconut milk
1 can of red kidney beans 
Salt
  • In a large heavy bottomed pot fry the onion in the oil until soft
  • Pour in the can of coconut oil
  • Fill the empty can with rice, add to the pot
  • Fill the same can with cold water and pour into the pot, scrape out any rice kernels
  • Drain the beans and add to the rice
  • Cook for about 45 minutes or until the rice is cooked through and the liquid has been absorbed
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