JAMAICAN RICE ‘n’ PEAS
28th April 2021
Category
Classical & MKD Recipes
Fat: 8.95g Protein: 2.90g CHO: 3.62g Kcal: 107 MKD 3.62g CHO TOTAL
Notes
Mo’s tip: This dish goes really well with your favourite curry, particularly lamb or goat.
It will also go well as a side dish with sausages and burgers (including vegetarian).
You can adjust the chilli to taste.
If you do not use Konjac rice, this works perfectly well with grated cauliflower, but it will add carbs and protein to the ratio.
Ingredients
- 16g Red kidney beans
- 0.5g Chilli powder
- 10g Spring onions
- 100g Konjac rice - HOLLAND & BARRETT
- 45g Coconut cream – UHT BLUE DRAGON
- You will also need 3g GIA garlic paste, dried thyme and some seasoning.
Instructions
- Start by rinsing the Konjac rice as directed on the packet.
- Drain the beans, weigh them and cut them in half.
- Chop the spring onions.
- Put the rice, beans, coconut cream, garlic paste, chilli powder and dried thyme in a pan and cook for a few minutes.
- When ready to serve stir in the chopped spring onions.
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CLICK HERE FOR DISCOUNTS.