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Jamaican Rice & Peas

bilsat

Really likes to cook
S: 18st11.5lb C: 11st9.5lb G: 11st11.5lb BMI: 23.5 Loss: 7st2lb(37.95%)
#1

llewis

Full Member
S: 10st2lb C: 8st7.5lb G: 8st9lb BMI: 23.3 Loss: 1st8.5lb(15.85%)
#2
you could try using Kara coconut milk - its with the UHT milk/soya milk & 400mls counts as a HEA. I got mine in a large Tesco & used it to make thai curry & it worked just as well as the light coconut milk
 
S: 18st5.5lb C: 11st2lb G: 11st1lb BMI: 24.4 Loss: 7st3.5lb(39.42%)
#3
Lots of people use the coconut essence and it seems to work - but you can't get it in the shops only online.

The Kara coconut milk is a good alternative although you might need to use something to thicken the sauce.
 

bilsat

Really likes to cook
S: 18st11.5lb C: 11st9.5lb G: 11st11.5lb BMI: 23.5 Loss: 7st2lb(37.95%)
#4
Thanks for that. I will have a look on Monday at our local supermarket, I just obtained blue dragon coconut milk light.100mL =
73Kcal,fat=7.0g, fibre=0.2g,sat.fat=6.2g,sugars=1.0g
a lot better than full milk so I will be using only 50mL which will be half of the above figures!
Hope it works for now, should be about 2 Syn....
 

bilsat

Really likes to cook
S: 18st11.5lb C: 11st9.5lb G: 11st11.5lb BMI: 23.5 Loss: 7st2lb(37.95%)
#5
Here is my first attempt! not as good as I was expecting, any ideas?..............


Pete’s Jamaican Rice and Peas

Serves 4
Ingredients


1 400g tin of red kidney beans
1 medium onion, chopped
1 spring onion , crushed
2 cloves garlic, minced
2 teaspoon dried thyme
200mL low fat coconut milk
water (or chicken or vegetable broth)
1 scotch bonnet chilli
1 cup long grained brown rice
Salt and pepper to taste

Method

Rinse beans and leave to drain.
Heat a large saucepan sprayed with Fry Light. Add onions and garlic and cook, stirring, until soft. Add the thyme, the beans and the coconut milk plus water to make up 4 cupful, and simmer, covered, for ten minutes. Add the rice and bring to a boil. Place the chilli on top. Reduce heat and simmer, covered, for 30-40 minutes or until all of the moisture has been absorbed by the rice. Remove the scotch bonnet chilli.
Serve with chicken.
 

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