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Ingredientes
- 4 c. long-grain rice rinsed well
- 5 1/2 c. water
- 2 c. coconut lowfat milk
- 3 c. pigeon peas - (to 4) cooked, liquid removed
- 1 c. minced scallions
- 8 sprg thyme
- 1 x Scotch Bonnet pepper whole
- 1/4 c. extra virgin olive oil Salt to taste
Direcciones
- Over high heat in a heavy-bottomed stock pot, combine and stir all the ingredients. Bring to a boil uncovered, then reduce heat, cover pot, and simmer for 25 to 30 min, rice should be cooked.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 10 servings | |
| Calories 520 | |
| Calories from Fat 37 | 7% |
| Total Fat 4.37g | 5% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 1015mg | 29% |
| Total Carbs 101.13g | 27% |
| Dietary Fiber 12.0g | 40% |
| Sugars 0.87g | 1% |
| Protein 19.27g | 31% |
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