Jamaican Beans and Rice Dish
Transport your taste buds to the vibrant Caribbean with this authentic Jamaican Beans and Rice Dish, a comforting blend of bold flavors and wholesome ingredients. Featuring fluffy long-grain white rice simmered in rich coconut milk, this dish is perfectly complemented by tender red kidney beans, fresh thyme, and the distinctive warmth of ground allspice. For those seeking an extra kick, a whole scotch bonnet pepper can be added for a subtle, aromatic heat. Ready in just under an hour, this one-pot delight is as easy to prepare as it is flavorful, making it a go-to recipe for busy weeknights or laid-back gatherings. Serve it as a hearty main or an irresistible side, and enjoy a taste of Jamaica in every bite! Keywords: Jamaican beans and rice recipe, Caribbean rice dish, coconut milk rice, scotch bonnet pepper recipe.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 1.5 cups red kidney beans (canned, drained, and rinsed)
- 1 cup coconut milk
- 2 cups water
- 3 pieces scallions (chopped)
- 2 pieces garlic cloves (minced)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 0.5 teaspoon allspice (ground)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece scotch bonnet pepper (whole, optional)
- 1 tablespoon vegetable oil
Instructions
Rinse the long-grain white rice in cold water until the water runs clear. Drain and set aside.
Heat the vegetable oil in a large pot or dutch oven over medium heat.
Add the chopped scallions and minced garlic to the pot. Sauté for 1-2 minutes until fragrant but not browned.
Add the rinsed red kidney beans, fresh thyme, and ground allspice to the pot. Stir well to combine the flavors.
Pour in the coconut milk, water, salt, and black pepper, and mix thoroughly.
Place the whole scotch bonnet pepper (if using) into the pot. Do not cut or break it open unless you want the dish to be very spicy. Leave it whole for a milder heat.
Bring the mixture to a gentle boil over medium-high heat.
Once boiling, stir in the rinsed rice, ensuring it is evenly distributed in the liquid.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice is tender and the liquid is fully absorbed.
Once cooked, remove the scotch bonnet pepper and thyme sprigs from the pot (if using).
Fluff the rice with a fork and adjust seasoning if needed.
Serve warm as a side dish or enjoy it as a satisfying main course.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 22.3 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1669 mg | 36% | |
*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.
