If you love beans and rice, give this delicious recipe a try! Parboiled rice is a tasty and healthy alternative to white rice that has more fiber and protein. The creaminess of the coconut along with the freshness of the thyme are sure to delight your taste buds with a surprising medley of flavors and texture.
1. Add the chicken stock to a pot along with the two cans of kidney beans. Bring to a boil then reduce to a simmer.
2. Using a fork, stir in the rice, grated creamed coconut, thyme, habanero, salt, and allspice, and cover the pot with a tight-fitting lid.
3. Reduce the heat to low and cook until the rice is tender, about 20 minutes.
4. Turn off the heat and let stand, covered, for 5 minutes.
5. Remove the thyme springs and habanero.
6. Fluff the rice, separate the grains with a fork and serve.
Per Serving: Calories 192 kcal, Carbohydrates 32.9g, Protein 11.5g, Saturated Fat 0.8g, Sodium 300.8mg, Fiber 4.9g, Sugars 0.7g