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      RECIPE TITLE "Jamaican Rice and Beans Recipe "
    Source: Burt Wolf's Table,
    courtesy of

    yields 4 servings time--- difficultyeasy


    4 cups water
    1 cup pinto beans, covered with water, boiled for 2 minutes, allowed to rest in the water for 1 hour and then drained
    1 tablespoon vegetable oil
    1/2 cup minced onion
    1/2 cup scallions, cut into 1/4-inch rounds
    1 tablespoon fresh thyme, minced or 1/2 tablespoon dried
    1 clove garlic, minced
    1 teaspoon chopped jalapeño pepper
    1/4 cup unsweetened coconut milk (see Note) or canned coconut cream (optional)
    1 cup uncooked rice

    Nirmala's Kitchen Organic Coconut Milk


    In a 4-quart saucepan or stockpot, bring the water to a boil. Add the prepared beans, vegetable oil, onion, scallions, thyme, garlic, and jalapeño pepper. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes.

    Add the coconut milk or cream, rice, and salt and pepper, to taste. Bring to a boil, lower heat, cover, and simmer for 20 minutes. Allow to stand, covered, on stove for 5 minutes before serving.

    NOTE: The best way to make coconut milk is to take the skin off the fresh coconut, put the coconut meat into a blender with a bit of water. Blend until the meat has a creamy texture, and strain the milk through cheesecloth.

    Recipe reprinted by permission of Doubleday. All rights reserved.

      Nutrition Facts
    Makes 4 servings
    Facts per Serving
    Calories: 428 Fat: 8g Carbohydrates: 76g
    Cholesterol: 0mg Sodium: 13mg Protein: 15g
    Fiber: 14g % Cal. from Fat: 17% % Cal. from Carbs: 71%

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