jamaican

Jamaican Coconut Rice with Pigeon Peas and Fried Plantain

Name: Jamaican Coconut Rice with Pigeon Peas and Fried Plantain
Yield: 1 serving
Cuisine: jamaican
Ingredients: 52 g white rice, dry; 94 g coconut milk; 80 g water; 80 g cooked gungo peas (pigeon peas), drained; 100 g ripe plantain, peeled and sliced; 7 g canola oil; 1 g fresh thyme sprigs; 10 g scallions, sliced

This steamed dish pairs white rice, dry with coconut milk, cooked gungo peas, drained and ripe plantain, peeled and sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

11 g Protein

90 g Carbohydrates

28 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

52g white rice, dry 190 kcal
94g coconut milk 185 kcal
80g water 0 kcal
80g cooked gungo peas (pigeon peas), drained 65 kcal
100g ripe plantain, peeled and sliced 145 kcal
7g canola oil 62 kcal
1g fresh thyme sprigs 1 kcal
10g scallions, sliced 4 kcal

Cooking instructions

white ricecoconut milkwaterfresh thyme sprigs
Rinse rice. In a small pot, combine rice, coconut milk, water, thyme, and a pinch of salt; bring to a boil.
white ricecooked gungo peas (pigeon peas)
Cover, reduce heat to low, and cook 14-16 minutes until rice is tender. Stir in pigeon peas and let steam 2 minutes off heat.
ripe plantaincanola oil
Meanwhile, heat oil in a skillet over medium. Fry plantain slices 2-3 minutes per side until golden and tender; drain briefly on a plate.
white ricecoconut milkcooked gungo peas (pigeon peas)
Fluff the coconut rice and peas with a fork.
white riceripe plantainscallions
Serve rice topped with fried plantain and sliced scallion.