CHEF JEFF — ONE BYTE AT A TIME: Jamaican Rice and Peas

This side dish goes well with a main course of jerk chicken, jerk pork, jerk vegetables or even jerk pasta.

Jamaican Rice and Peas

½ cup long-grain white rice

1 cup light canned coconut milk

¼ cup water

1 cup rinsed and drained canned pinto beans

2 scallions, sliced

Salt and freshly ground black pepper

Place rice, coconut milk and water in a small saucepan and bring to a simmer. Cover with a lid and simmer 10 minutes. Add more water if rice runs dry. Add the beans and continue to simmer 5 minutes or until the rice is cooked through. If there is still some liquid, remove the lid and boil rapidly for a minute or two until it is absorbed. Remove from heat, sprinkle scallions on top and add salt and pepper to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 345 calories, 21 percent of calories from fat, 8 grams fat (4 grams saturated), no cholesterol, 10.9 grams protein, 61 grams carbohydrates, 6.5 grams fiber, 247 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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