Coconut Rice and Peas with Jerk Mushrooms

Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins

 75 g Brown Basmati Rice
 120 g Kidney Beans Cooked (or use 1 tin drained)
 100 g White Mushrooms
 50 g Baby Chestnut Mushrooms
 1 Onion, finely chopped
 2 Garlic Cloves, finely minced
 1 Tin Chopped tomatoes
 1 tbsp Tomato Puree
 1.50 tsp Coconut Oil
 0.50 tsp Dessicated Coconut
 0.50 Fresh Chilli, Chopped
 0.25 tsp Jerk Seasoning
 0.25 tsp Allspice
 0.25 tsp Cumin Powder
 0.25 tsp Coriander Powder
 0.25 Vegetable Stock cube
 1 tbsp Fresh Parsley

1

Recipe from Veganbysomi.com

Start by cooking the rice according to the packet instructions, replacing 25ml of water with the coconut milk and adding ½ teaspoon of coconut oil (optional) and a pinch of salt. Once the rice is almost cooked, add half of the kidney beans to the rice.

Add a splash of water (or heat the remaining coconut oil) in a medium saucepan over medium heat. Gently saute the onions and garlic until softened, not burned, then add the spices and lightly cook for around 20 seconds, stirring frequently.

Add the tomato pureé, chopped tomatoes, chilli pepper, and vegetable stock cube with around 150ml of water. Stir thoroughly then cook on medium heat with the lid on for about 10-12 minutes or until most of the liquid has evaporated and the tomato sauce is reduced.

Add the mushrooms, and the remaining kidney beans then put the lid back on the pot, stir and let them cook for 2 minutes to soften. Take the cover off the pan and then cook the tomato sauce on high heat to reduce the water the mushrooms release and to intensify the flavours of the stew. Once it is sufficiently reduced to your liking, take the pan off the heat.

To serve, spoon the rice into a warm bowl and then add the jerk curry. To get some healthy fats (if you’ve cooked without oil) serve with half of a small avocado and then sprinkle over some chilli flakes, desiccated coconut and fresh parsley or coriander.

Ingredients

 75 g Brown Basmati Rice
 120 g Kidney Beans Cooked (or use 1 tin drained)
 100 g White Mushrooms
 50 g Baby Chestnut Mushrooms
 1 Onion, finely chopped
 2 Garlic Cloves, finely minced
 1 Tin Chopped tomatoes
 1 tbsp Tomato Puree
 1.50 tsp Coconut Oil
 0.50 tsp Dessicated Coconut
 0.50 Fresh Chilli, Chopped
 0.25 tsp Jerk Seasoning
 0.25 tsp Allspice
 0.25 tsp Cumin Powder
 0.25 tsp Coriander Powder
 0.25 Vegetable Stock cube
 1 tbsp Fresh Parsley

Directions

1

Recipe from Veganbysomi.com

Start by cooking the rice according to the packet instructions, replacing 25ml of water with the coconut milk and adding ½ teaspoon of coconut oil (optional) and a pinch of salt. Once the rice is almost cooked, add half of the kidney beans to the rice.

Add a splash of water (or heat the remaining coconut oil) in a medium saucepan over medium heat. Gently saute the onions and garlic until softened, not burned, then add the spices and lightly cook for around 20 seconds, stirring frequently.

Add the tomato pureé, chopped tomatoes, chilli pepper, and vegetable stock cube with around 150ml of water. Stir thoroughly then cook on medium heat with the lid on for about 10-12 minutes or until most of the liquid has evaporated and the tomato sauce is reduced.

Add the mushrooms, and the remaining kidney beans then put the lid back on the pot, stir and let them cook for 2 minutes to soften. Take the cover off the pan and then cook the tomato sauce on high heat to reduce the water the mushrooms release and to intensify the flavours of the stew. Once it is sufficiently reduced to your liking, take the pan off the heat.

To serve, spoon the rice into a warm bowl and then add the jerk curry. To get some healthy fats (if you’ve cooked without oil) serve with half of a small avocado and then sprinkle over some chilli flakes, desiccated coconut and fresh parsley or coriander.

Coconut Rice and Peas with Jerk Mushrooms