Jamaican Rice and Beans (serves 6)

This dish is an excellent source of iron, magnesium, folate, fibre and protein!. I have no idea why it is called “Jamaican”, because I have never in my life eaten Rice and Peas that was even remotely like this recipe! My apologies to anyone of Jamaican heritage!

1 tsp canola oil
1 onion, chopped
1 clove garlic, minced
2 cups cooked black beans
1 cup coconut milk
1 cup cubed cooked ham or bacon
1/2 tsp dried thyme
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried sage
1/4 tsp dried savory
1 cup long grain rice (white or brown)
2 cups water
(1 cup chopped tomato or red sweet pepper)

Cook onion and garlic 5 minutes or until translucent. Add beans, coconut milk, ham, seasonings. Bring to boil and cook for one minute. Add rice and 2 cups water, bring back to boil. Reduce heat, cover and simmer for ~25 minutes. Garnish with tomato/peppers if desired.
Serve immediately, or leave to cool. Cover and refrigerate for up to 3 days.


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Filed under Grains, Main Course, Protein

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