Jamaican Red Beans and Rice Recipe
"Experience the vibrant flavors of Jamaica with this Red Beans and Rice recipe, enriched with creamy coconut milk, aromatic thyme, fresh scallions, and a kick of scotch bonnet peppers. This dish is sure to transport your taste buds to a tropical paradise!"
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Ingredients
- 1 tsp coconut oil
- 1 sprig fresh thyme
- 15.5 oz can red kidney beans
- 2 cups uncooked long grain rice
- salt and fresh ground pepper
- 2 1/4 cups water
- 13.5 oz can
- 1 whole scotch bonnet hot pepper
- 1 garlic clove
- 1/4 cup onion
- 1 scallion
Instructions
- 1
In a medium-sized heavy-bottomed saucepan, warm the oil over medium heat; then incorporate the garlic, scallions, onion, and thyme.
- 2
Sauté the mixture for a few minutes until fragrant, then add the rice and beans, stirring well to combine.
- 3
Pour in the coconut milk and water, then season with salt and freshly ground pepper. Introduce the whole scotch bonnet pepper into the pot, stirring to mix everything together before bringing it to a boil.
- 4
Once boiling, carefully remove and discard the scotch bonnet pepper, and continue cooking the rice until most of the liquid has evaporated and only a thin layer remains at the top.
- 5
Cover the pot, lower the heat, and let it simmer for 25 minutes.
- 6
After this time, take the pot off the heat but leave it covered for an additional 10 minutes to allow the steam to finish cooking the rice (resist the urge to lift the lid during this time).
- 7
Serve while hot.
Nutrition Information
Notes & Tips
- Makes 7 1/2 cups.