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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and sort beans and place in a stockpot. | 2. Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour. | 3. Drain and rinse beans. | 4. Bring to a boil with chicken stock, water, and coconut cream. | 5. Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy. | 6. Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper. | 7. Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover). | 8. Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender. | 9. Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired. | 10. For Vegetarian use water not the chicken broth or stock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red kidney bean	8	ounces		748.4266	135.624	55.2702	0.5670000000000001
water	1	quart		0.0	0.0	0.0	0.0
water	16	ounces		0.0	0.0	0.0	0.0
coconut cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
thyme leaf	2	teaspoons		-	-	-	-
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
scallion	2		chopped	64.0	14.68	3.66	0.38
white onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
kosher salt	1 1/2	1/2		-	-	-	-
scotch bonnet pepper	1	scotch		-	-	-	-
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
grain rice	2 1/4	cups	uncooked	1519.3125	332.7919	29.6786	2.7473

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.