Name: Jamaican Beans and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Caribbean
Ingredients: 1 medium onion; 2 cloves garlic; 1 jalapeño; 3 cups rice, brown or white; 2 cans full-fat coconut milk; 1 tsp dried thyme; 2 ½ cups water; 2 tsp salt; 2 cans kidney beans; 1 lime

AuthorAngela

RatingDifficultyBeginner

Yields8 Servings

Prep Time10 minsCook Time20 minsTotal Time30 mins

1 medium onion

2 cloves garlic

1 jalapeño

3 cups rice, brown or white

2 cans full-fat coconut milk

1 tsp dried thyme

2 ½ cups water

2 tsp salt

2 cans kidney beans

1 lime

Prepare ingredients. Finely dice onion, garlic and jalapeño. Measure rice and other ingredients. Drain and rinse beans.

Scoop out a few tablespoons of the firm part of the coconut milk and add to a sauce pan. Add onion.

In a large sauce pan, saute onion and coconut milk fat over medium heat until onion becomes translucent.

Next, add garlic, jalapeno and thyme to pot and saute for an additional 30 seconds.

Add rice. Saute for five minutes over medium heat stirring occasionally. Add more coconut milk fat, if needed, to prevent sticking.

Add remaining coconut milk, salt, kidney beans, and water.

Bring to a boil.

Cover. Reduce heat to low.

White rice: Cook for 12 minutes. Turn off burner. Leave pot on burner. Do not remove lid. Let sit for 10 more minutes. Squeeze lime juice over the top then gently fluff with fork.

Brown rice: Cook for 32 minutes. Turn off burner. Leave pot on burner. Do not remove lid. Let sit for 10 more minutes. Squeeze lime juice over the top then gently fluff with fork.

*This recipe also works great in an instapot. Follow all instructions above using the saute setting then the rice setting. Reduce water to 2 cups.

This is a large recipe and is great as leftovers.

Ingredients