Jamaican Rice and Beans in a Multicooker

Fragrant rice with red beans, coconut milk and Jamaican-style spices. Cooks quickly and easily in a multicooker or on the stovetop — the perfect side dish or standalone meal.

Ingredients

• 1 tbsp Olive oil
• 1 pcs Onion
• 1 clove Garlic
• 2 pcs Green onions
• 2 cup Rice
• 180 ml Coconut milk
• 180 ml Water
• 1.5 tsp Salt
• 0.5 tsp Jamaican allspice
• 0.25 tsp Black pepper
• 450 g Red beans (canned)
• 2 pcs Sprigs of thyme

Instructions

1. Turn on the multicooker to the sauté setting. Once the pot is hot, add olive oil. Dice the onion and sauté it, stirring, until soft — about 3 minutes. Add minced garlic and green onions, stir and cook for another 30 seconds.
2. Cancel the sauté setting. Add rice, coconut milk, water, salt, allspice and black pepper. Stir well.
3. Pour the red beans directly with their liquid over the rice mixture, but do not stir. Place sprigs of thyme on top. Cover the lid and make sure the valve is set to the sealing position.
4. Press the Manual or Pressure Cook setting and set to high pressure for 6 minutes.
5. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then switch the valve to the venting position and release any remaining pressure.
6. Open the lid and remove the thyme sprigs. Fluff the rice with a fork. Serve hot.
7. Alternative stovetop method: heat olive oil in a large pot over medium heat. Dice the onion and sauté it until soft — about 3 minutes. Add minced garlic and green onions, stir and cook for another 30 seconds.
8. Add rice, red beans with their liquid, coconut milk, water, salt, allspice and black pepper. Stir until well combined. Place thyme sprigs on top. Bring the mixture to a boil over medium heat.
9. Cover the pot with a lid, reduce heat to low and cook for 18 minutes. Then remove from heat and leave the pot covered for another 5 minutes.
10. Open the lid, remove the thyme sprigs and fluff the rice with a fork. Serve hot.