Jamaican Rice & Peas

[bilsat]

I am making Jamaican rice & peas and one ingredient is coconut milk, this has high fat content so I thought of using low fat milk and coconut essence, has anyone tried this or what have they used?

 

Get Rid of this ad and join in on the conversation for free today! Tap here!

[llewis]

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

 

[PatchworkPuss]

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]

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]

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.