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6 Serves
69 Mins
Rinse the long-grain white rice and kidney beans thoroughly. Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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KenyanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
118 µg / 400 µgCalcium
46 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
147 mg / 1,250 mgPotassium
368 mg / 4,700 mgSodium
398 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat. Sauté the onion and garlic until fragrant.
Add the kidney beans, coconut milk, thyme, and the whole scotch bonnet pepper to the pot. Bring the mixture to a gentle boil.
Stir in the long-grain white rice, salt, and black pepper. Reduce the heat to low, cover the pot, and simmer until the liquid is absorbed and the rice is tender.
Remove the scotch bonnet pepper carefully before fluffing the rice with a fork and serving hot.
26
g49
g32
g
Japanese
Korean