Jamaican Rice and Beans
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.
Servings: 8 servings
Ingredients
- 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
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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