Jamaican Beans and Rice

Experience the vibrant flavors of the Caribbean with this classic Jamaican Beans and Rice recipe, a hearty and aromatic side dish that's packed with authentic island taste. Infused with creamy coconut milk, fresh thyme, and the subtle heat of a whole Scotch bonnet pepper, this dish delivers the perfect balance of savory and spicy. Tender red kidney beans and fluffy long-grain rice come together with a fragrant blend of garlic, scallions, and allspice for a comforting, one-pot meal that’s both satisfying and easy to prepare. Ready in just 45 minutes, this Jamaican favorite is ideal as a standalone vegetarian entrée or as a delicious complement to your favorite jerk chicken or grilled seafood. Perfect for weeknight dinners or weekend gatherings, this vibrant dish will transport your taste buds straight to the tropics!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups long-grain white rice
• 15 ounces canned red kidney beans
• 1 cup unsweetened coconut milk
• 2 cups water
• 2 stalks scallions (green onions), chopped
• 2 cloves garlic, minced
• 5 sprigs fresh thyme
• 1 whole Scotch bonnet pepper
• 0.5 teaspoons allspice powder
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 1 tablespoons vegetable oil

Directions

Step 1

Rinse the rice thoroughly in cold water until the water runs clear. Drain well and set aside.

Step 2

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Step 3

Add the chopped scallions and minced garlic to the pot and sauté for 1-2 minutes until fragrant.

Step 4

Drain and rinse the canned kidney beans, then add them to the pot. Stir to combine.

Step 5

Pour in the coconut milk and water, then add the fresh thyme sprigs, Scotch bonnet pepper (whole and uncut), allspice powder, salt, and black pepper. Stir gently.

Step 6

Bring the mixture to a boil over medium-high heat.

Step 7

Once boiling, reduce the heat to low and carefully stir in the rinsed rice until evenly dispersed in the liquid.

Step 8

Cover the pot with a tight-fitting lid and let the rice cook undisturbed on low heat for 20-25 minutes, or until all the liquid is absorbed and the rice is tender.

Step 9

Turn off the heat and let the rice sit, covered, for an additional 5 minutes to steam.

Step 10

Carefully remove the thyme sprigs and Scotch bonnet pepper from the pot (handle the pepper gently to avoid breaking it open).

Step 11

Fluff the rice with a fork and serve warm. Enjoy!

Nutrition Facts

Serving size	1648.7 grams (1648.7g)

Amount per serving	% Daily Value*
Calories	1086

Total Fat 20.20g	26%
Saturated Fat 6.60g	33%
Polyunsaturated Fat 8.40g
Cholesterol 0mg	0%
Sodium 3586mg	156%
Total Carbohydrate 191.40g	70%
Dietary Fiber 24.40g	87%
Total Sugars 6.50g
Protein 35.80g	72%

Vitamin D 0IU	0%
Calcium 722mg	56%
Iron 14mg	79%
Potassium 1780mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.7%

Protein: 13.1%

Carbs: 70.2%