This easy and delicious Jamaican Rice and Beans is the perfect side dish. The slightly sweet flavor from the coconut milk adds a bit of tropical pizzazz.
Traditionally this dish in Jamaica is called 'Rice and Peas' because typically pigeon peas were used in the recipe. A pigeon pea is actually a bean that is native to Africa and used throughout the Caribbean and often combined with beans and different seasonings.
This post contains affiliate links, which means we may make a commission at no extra cost to you should you click on the link and make a purchase. As an Amazon Associate we earn from qualifying purchases.
This Jamaican Rice and Beans recipe was the perfect accompaniment for the Jerk Chicken served at Debbie and Phil's Jamaican Gr8 Dinner! This mildly seasoned side dish is a gr8 addition to any meal and super easy to prepare!
The addition of coconut milk gives the dish a bit of a creamy texture and with the canned beans, this pan of rice becomes a lot more interesting and certainly more flavorful! Why not serve our Tikka Masala on top?! YUM!
More Gr8 Rice Recipes
- Another delicious rice side dish with a slight coconut flavor.
- This wild rice dish is a Gr8 favorite with a little sweet and a little savory!
- Like citrus? How about trying a zesty lemon rice?
- Stuff this rice in squash or serve as a side dish! Either way, it is yummy!
- And if you have never made paella, we have a flavorful recipe.
Jamaican Rice and Beans
- 1 Tablespoon coconut oil
- ¾ cup chopped white onion
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme
- 2 cups long grain rice
- 1 can red kidney beans, drained and rinsed
- 1 bay leaf
- 1 ¾ cup coconut milk, regular or light (13.5 ounce can)
- 2 ½ cup chicken broth
- salt and pepper, to taste
- In a medium sauté pan (that has a fitting lid) heat the coconut oil over medium heat. Add the onion, garlic and thyme and cook for about 7 minutes until the onion is just translucent.
- Add the rice, beans and bay leaf to the onion mixture and stir to combine. Cook for about 2 minutes stirring a couple of times.
- Add the coconut milk and chicken broth and stir to make sure all the rice is covered with the liquid. Turn the heat up to medium-high and bring to a boil.
- Once it boils, turn the heat to low, cover and simmer for about 25-35 minutes or until the moisture is absorbed. Stir occasionally to prevent any burning on the bottom of the pan.
- Remove the bay leaf. Add salt and pepper to taste and serve.