Description
A comforting and flavorful Jamaican dish made with rice, kidney beans, and coconut milk.
Ingredients
Scale
- 1 tbsp canola oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- ¾ cup liquid from canned red kidney beans
- 2¼ cups water
- 1 tsp ginger, minced
- 1 tsp ground allspice
- 2 stalks scallions, chopped
- 4 stalks thyme, de-stemmed
- 1 whole scotch bonnet pepper
- 1 tsp salt
- 1 tsp ground black pepper
- 2 cups brown rice
- 540 ml can red kidney beans
- ½ cup + 2 tbsp coconut milk
Instructions
- Rinse the brown rice under cool tap water until it runs clear.
- Heat the canola oil in a medium non-stick pot over medium heat.
- Pour in the diced onions and minced garlic, and sauté until the onions become translucent.
- Add the liquid from the canned kidney beans, water, ginger, allspice, scallions, thyme, and the whole scotch bonnet pepper.
- Cover the pot and bring the liquid to a vigorous boil.
- Remove the scotch bonnet pepper, and then add the rinsed brown rice, kidney beans, and coconut milk.
- Season with salt and black pepper, and gently combine everything.
- Cover the pot with tin foil, then place the lid on top to trap steam.
- Bring the pot back to a boil, then lower the heat and simmer for 35 to 40 minutes.
- Turn the rice halfway through to prevent burning.
- Remove the tin foil for the last six minutes of cooking.
Notes
For added spiciness, consider adding half a scotch bonnet pepper without removing it. Allow the rice to rest covered for a few minutes after cooking to soak up residual liquid.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Jamaican, rice, kidney beans, coconut milk, comfort food
