Directions:
- In a large saucepan, heat the oil. Add the onion and ginger and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, until coated with the oil. Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
- Remove the rice from the heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in the scallions and season with salt and black pepper. Discard the Scotch bonnet and serve.
- MAKE AHEAD
- The rice and peas can be refrigerated overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.22 Kcal (1207 kJ) | ||
| Calories from fat | 191.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.27g | 33% | |
|---|---|---|---|
| Sodium | 160.79mg | 7% | |
| Potassium | 402.02mg | 9% | |
| Total Carbs | 20.87g | 7% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 7.56g | 30% | |
| Protein | 7.34g | 15% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 2.9mg | 16% | |
| Calcium | 67.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 128.61 Kcal (538 kJ) | ||
| Calories from fat | 85.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.49g | 33% | |
|---|---|---|---|
| Sodium | 71.75mg | 7% | |
| Potassium | 179.39mg | 9% | |
| Total Carbs | 9.31g | 7% | |
| Sugars | 1.2g | 11% | |
| Dietary Fiber | 3.37g | 30% | |
| Protein | 3.28g | 15% | |
| Vitamin C | 2.1mg | 8% | |
| Iron | 1.3mg | 16% | |
| Calcium | 30.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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