Gluten Free Rice and Peas
A great side to serve with our jerk chicken and jackfruit recipe.
Credited to: Coeliac UK
Kcal: 499.5
Difficulty: Pretty easy
Serves 4
5 mins prep
20 mins cooking time
Ingredients
- 1 tbsp oil
- 1 onion, peeled and chopped
- 2 garlic gloves, crushed
- ½ tsp dried thyme
- ½ tsp salt
- 200g basmati rice
- 400ml coconut milk
- 275ml water
- 400g red kidney beans, drained
- 1 tsp allspice
Notes: *search our online food and drink information page for suitable products
Method
- Heat the oil in a pan, add the onions, garlic and thyme and cook for 5 minutes. Add the salt and rice and cook for 2 minutes.
- Pour in the coconut milk and water, bring to the boil and simmer for 10 minutes.
- Add the red kidney beans and Allspice and return the boil, cover and remove from heat and leave for 5 to 10 minutes until the liquor is absorbed.
Nutritional information per serving
Kcal
499.5
Fat
22.3g
Carbs
66.7g
Protein
13.6g
Fibre
9.3g
Sugars
7.4g
Hints and tips:
This recipe can easily be doubled if you need a larger serving.
