Jamaican Pumpkin and Red Kidney Bean Rice with Melted Cheddar
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Ingredients
- 400 g pumpkin, peeled and cubed
- 400 g tinned red kidney beans
- 300 g long grain rice
- 400 ml coconut milk
- 1 onion
- 2 garlic cloves
- 3 fresh thyme sprigs
- 80 g mature cheddar, grated
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 694 kcal
- Protein
- 21.1 g
- Carbohydrate
- 86 g
- of which sugars
- 8.3 g
- Fat
- 28.4 g
- of which saturates
- 22.3 g
- Fibre
- 9.6 g
- Salt
- 1.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.
- 2
Rinse the rice and add it to the pot with the pumpkin, kidney beans, coconut milk, 300ml water, thyme sprigs and the whole scotch bonnet chilli.
- 3
Bring to the boil, then cover and simmer for 18-20 minutes until the rice and pumpkin are tender and the liquid is absorbed.
- 4
Lift out the scotch bonnet and thyme sprigs before serving.
- 5
Fluff the rice with a fork, scatter over the grated cheddar and let it melt for a minute before serving hot.
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