Jamaican Rice and Beans is a Caribbean staple. You can eat it on its own or pair it up with griot, baked chicken, or whatever you wish. It is a great side dish because of its versatility.
Servings: 4 servings
Calories:
Ingredients
- 1 cup dried kidney beans
- 3 cup water
- 1½ small onion , finely chopped
- 2 scallions , finely chopped
- 3 garlic cloves , minced
- ½ tsp ground allspice
- 6 sprigs thyme
- 1 bay leaf
- 1 scotch bonnet pepper (optional)
- 2 tbsps extra virgin olive oil
- 2 tsps Kosher salt
- ½ tsp black pepper
- 1 13.5-ounce can unsweetened coconut milk
- 2 cups long-grain white rice
Instructions
- Prepare dried kidney beans by placing them in a bowl. Add water until the beans are completely covered. Beans can be soaked for 1 hour or left overnight and prepared the next day.
- Drain beans and put them in a large saucepan. Add water to the saucepan until the beans are covered with water. Add ½ of the chopped onion, bay leaf, and 3 sprigs of thyme and scotch bonnet pepper (optional) to the beans. Bring to a boil over moderately high heat. Once beans have come to a boil, reduce heat, cover and simmer for 1 hour over low heat until the beans are tender.
- Carefully pour beans and liquid into a large bowl and discard scotch bonnet pepper. Using the same saucepan add extra virgin olive oil and sauté the onions, scallions, garlic, allspice, thyme, salt and pepper and bring to a simmer.
- Add beans and liquid to saucepan. Then add coconut milk to saucepan and stir. Increase heat to medium high
- Stir in the rice, cover and simmer reduce to low heat until the rice is tender and all the liquid is absorbed, about 25-30 minutes. Remove from the heat and let steam.
Notes
This recipe goes well with Griot, goat, chicken, or fish.
*The scotch bonnet pepper may be used for additional flavor if you like spicy food. Be careful not to allow the scotch bonnet pepper to burst open because it will make the rice too spicy.
Tried this recipe?Let us know how it was!
