Jamaican-Style Coconut Rice Bowl

Name: Jamaican-Style Coconut Rice Bowl
Cuisine: Jamaican
Ingredients: 2 teaspoons olive oil or ¼ cup water; 2 teaspoons olive oil or ¼ cup water; 1 medium-size red or yellow onion, chopped; 1 medium-size red or yellow onion, chopped; ½ red or green bell pepper, seeded and chopped; ½ red or green bell pepper, seeded and chopped; 1 russet or sweet potato, peeled and cut into ½-inch dice; 1 russet or sweet potato, peeled and cut into ½-inch dice; 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme; 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme; 3 garlic cloves, chopped; 1 or 2 small hot chiles, seeded and chopped; 1 (13-ounce) can unsweetened coconut milk; 1½ cups cooked dark red kidney beans or 1 (15.5-ounce) can dark red kidney beans, rinsed and drained; 2 cups small broccoli florets; 1 medium-size zucchini, cut into ½-inch dice; Salt and freshly ground black pepper; 3 cups hot cooked rice, for serving; 1½ cups cooked dark red kidney beans or 1 (15.5-ounce) can dark red kidney beans, rinsed and drained; Salt and freshly ground black pepper; Lime wedges, for serving (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Although there are many variations of this traditional dish throughout the Caribbean, it’s a special favorite in Jamaica, where the “peas” used are actually red kidney beans. Coconut milk and chile peppers add richness and heat to this tasty and nutritious version, which can be ready in minutes if you use cooked rice and canned beans. Accompany with a salad or green vegetable.

Ingredients

Americas
Jamaica
Stew
Vegan
Gluten-free
Caribbean

Ingredients

Method