Jamaican Beans and Rice
Experience the vibrant flavors of the Caribbean with this classic Jamaican Beans and Rice recipe, a hearty and aromatic side dish that's packed with authentic island taste. Infused with creamy coconut milk, fresh thyme, and the subtle heat of a whole Scotch bonnet pepper, this dish delivers the perfect balance of savory and spicy. Tender red kidney beans and fluffy long-grain rice come together with a fragrant blend of garlic, scallions, and allspice for a comforting, one-pot meal that’s both satisfying and easy to prepare. Ready in just 45 minutes, this Jamaican favorite is ideal as a standalone vegetarian entrée or as a delicious complement to your favorite jerk chicken or grilled seafood. Perfect for weeknight dinners or weekend gatherings, this vibrant dish will transport your taste buds straight to the tropics!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 15 ounces canned red kidney beans
- 1 cup unsweetened coconut milk
- 2 cups water
- 2 stalks scallions (green onions), chopped
- 2 cloves garlic, minced
- 5 sprigs fresh thyme
- 1 whole Scotch bonnet pepper
- 0.5 teaspoons allspice powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoons vegetable oil
Instructions
Rinse the rice thoroughly in cold water until the water runs clear. Drain well and set aside.
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the chopped scallions and minced garlic to the pot and sauté for 1-2 minutes until fragrant.
Drain and rinse the canned kidney beans, then add them to the pot. Stir to combine.
Pour in the coconut milk and water, then add the fresh thyme sprigs, Scotch bonnet pepper (whole and uncut), allspice powder, salt, and black pepper. Stir gently.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and carefully stir in the rinsed rice until evenly dispersed in the liquid.
Cover the pot with a tight-fitting lid and let the rice cook undisturbed on low heat for 20-25 minutes, or until all the liquid is absorbed and the rice is tender.
Turn off the heat and let the rice sit, covered, for an additional 5 minutes to steam.
Carefully remove the thyme sprigs and Scotch bonnet pepper from the pot (handle the pepper gently to avoid breaking it open).
Fluff the rice with a fork and serve warm. Enjoy!
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 1.2 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 456 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
