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.
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For convenience, I used red kidney beans in this recipe although some grocery stores do carry pigeon peas in a can or dried in a bag.
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
Ingredients
- 1 Tablespoon coconut oil
- 3/4 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 3/4 cup coconut milk, regular or light (13.5 ounce can)
- 2 1/2 cup chicken broth
- salt and pepper, to taste
Instructions
- 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.
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