Rice and beans — or what’s known as “rice and peas” in Jamaica — is a side dish that’s consumed there daily. Cook the rice in coconut milk for extra creaminess, then add sautéed greens for an even heartier version of rice and peas.
Makes
4 servings
Total Time
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Ingredients
BOIL:
HEAT:
Test Kitchen Approved
Test Kitchen Tip
Mustard greens add a peppery bite to this dish. If you prefer less pungency and a more mellow flavor, substitute collard or turnip greens.
Instructions
Boil coconut milk, ½ cup broth, and salt in a saucepan. Stir in rice, cover, and reduce heat to low; cook until rice is tender and liquid is absorbed, 15 minutes; let stand 5 minutes.
Heat oil in a skillet over medium. Add onion; cook until softened, 5 minutes. Add garlic; cook 1 minute. Stir in greens, tossing with tongs until wilted, 3 minutes. Add beans, broth, and pepper flakes and simmer until broth evaporates. Stir rice into greens mixture and add vinegar.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 305
% Daily Value*
Total Fat 16g 24%
Saturated Fat 11g 55%
Cholesterol 0mg 0%
Sodium 226mg 9%
% Daily Value*
Carbs 37g 12%
Fiber 6g 24%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.
