Jamaican Rice and Beans

An aromatic and hearty dish from Caribbean cuisine: tender rice cooked in coconut milk with red beans, spices, and fragrant herbs. The perfect side dish or a standalone vegetarian meal.

Ingredients

• 2 cup White rice
• 380 ml Coconut milk
• 450 g Canned red beans
• 1 cup Water
• 2 tsp Sea salt
• 0.5 tsp Ground allspice
• 0.25 tsp Black ground pepper
• 3 pcs Green onions
• 2 pcs Fresh thyme
• 1 pcs Scotch bonnet pepper

Instructions

1. Add rice, coconut milk, beans, water, salt, allspice, and black pepper to a large heavy-bottomed pot. Mix thoroughly. Top with green onion stems, thyme sprigs, and a whole Scotch bonnet pepper.
2. Bring the contents of the pot to a boil over medium heat.
3. Once the mixture comes to a boil, reduce the heat to low, cover the pot with a lid, and cook for 18 minutes without stirring.
4. Remove the pot from heat and let it stand covered for 5 minutes for additional steaming.
5. Remove the lid and discard the green onion stems, Scotch bonnet pepper, and thyme sprigs. Fluff the rice and beans with a fork to separate the grains. Transfer to a plate and serve hot.