Description
A traditional Jamaican dish made with rice and kidney beans cooked in coconut milk, flavored with spices and herbs.
Ingredients
Scale
- 2 cups long-grain white rice
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (13.5 ounces) coconut milk
- 1 ½ cups water
- 4 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon allspice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Scotch bonnet pepper (whole, do not cut)
Instructions
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy.
- In a large pot, combine the coconut milk, water, kidney beans, green onions, garlic, thyme, allspice, salt, and black pepper. Stir well to combine.
- Add the rinsed rice to the pot and stir gently. Place the whole Scotch bonnet pepper on top of the mixture (do not cut it, as this will keep the heat level manageable).
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the pot from heat and let it sit, covered, for an additional 10 minutes. This allows the rice to finish cooking and absorb any remaining moisture.
- Carefully remove the Scotch bonnet pepper before serving. Fluff the rice with a fork and serve warm.
Notes
- For a vegetarian version, use vegetable broth instead of water.
- Add a squeeze of lime juice before serving for a fresh twist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 0g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg