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4 Serves
71 Mins
In a large pot, combine the kidney beans with water and bring to a boil, then simmer until tender.
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IndianVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
208 µg / 400 µgCalcium
207 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
498 mg / 420 mgPhosphorus
863 mg / 1,250 mgPotassium
1621 mg / 4,700 mgSodium
1280 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
8 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
7 g / 28 gSugar
2 g / 50 gSaturated Fat
14 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
155 gAlcohol
0 g
Add the coconut milk, thyme, and whole Scotch bonnet pepper to the pot with the beans, then stir in the rice and salt.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and the liquid is absorbed.
Remove the pot from the heat and let it stand covered for 5 minutes before fluffing with a fork and serving.
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