Feb 7, 2012

Jamaican Red Beans and Rice



Coconut milk, thyme, scallions and scotch bonnet peppers give this rice dish an island flair! The perfect side dish to Jamaican Brown Stew Chicken, or enjoy this as a meatless main dish with a simple avocado and tomato salad on the side. Vegetarian, vegan and gluten-free!

Rice and beans are a staple in most Latin and Caribbean countries because they are  inexpensive and nutritious. Beans are an excellent source of fiber, protein and complex carbohydrates.

The rice is not spicy since the pepper is cooked whole for added flavor and is discarded before it's finished. Of course, if you want a spicy rice dish, you could chop the scotch bonnet and add it to the rice, but be warned, it will be hot!


You can easily make half the recipe for less servings, but sometimes using a half a can of coconut milk could be such a waste, so I find it easier to make more and save the rest for leftovers.




Jamaican Red Beans and Rice
Skinnytaste.com
Servings: 10 • Serving Size: 3/4 cup • Old Points: 4 pts • Points+: 5 pts  
Calories: 192.4 • Fat: 3 g • Protein: 4.9 g • Carb: 35.4 g • Fiber: 2.6 g • Sugar: 0.7 g
Sodium: 133.4 mg (without salt)

Ingredients:

  • 1 tsp coconut oil (or canola)
  • 1 garlic clove, crushed
  • 1/4 cup onion, minced
  • 1 scallion, chopped
  • 1 sprig fresh thyme
  • 15.5 oz can red kidney beans, rinsed and drained
  • 2 cups uncooked long grain rice
  • salt and fresh ground pepper, to taste
  • 2 1/4 cups water
  • 13.5 oz can (1 3/4 cups) light coconut milk
  • 1 whole scotch bonnet hot pepper (not chopped)


Directions:

In a medium heavy saucepan, heat oil over medium heat; add garlic, scallion, onion and thyme. Sauté a few minutes, then add rice, beans and stir.


Add the coconut milk, water, salt and fresh pepper and place the whole scotch bonnet pepper in the pot, stir to combine and bring to a boil.

Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top.

Cover; reduce heat to low; simmer for 25 minutes. Remove from heat and keep covered for 10 additional minutes to allow the steam to finish cooking the rice (do not be tempted to lift the lid before that). Serve hot.

Makes 7 1/2 cups.

53 comments :

  1. Sounds easy & yummy! We used to have it made for us while in Jamaica & I loved it so I will definitely need to try this soon! I'll be cutting up that pepper & keeping it in there, love spicy!

    ReplyDelete
  2. Sounds like such an amazing flavor for a simple-looking dish!

    ReplyDelete
  3. That sounds really good & easy enough to make!

    ReplyDelete
  4. Would brown rice work in this recipe as well?

    ReplyDelete
  5. To make it more authentic, soak dried beans overnight and boil them until soft before adding rice. this will give the dish a gorgeous red color :)

    ReplyDelete
    Replies
    1. Delish. I do enjoy fresh beans myself as well.

      Delete
  6. To make this with brown rice you will have to add more water, about 1/2 cup more and simmer it longer.

    ReplyDelete
  7. Gina what pepper do you think would be a good substitute for scotch bonnets? I've never seen that particular pepper in any store near me.

    ReplyDelete
  8. I have always wanted to try red beans and rice but something tells me this is a level above baby! I just happened to boil up my beans for chili with some leftover...whatever will I do with them? :)

    ReplyDelete
  9. I just actually got back from Jamaica about a week ago. They called it Rice and Peas when we were there and this was pretty much the same dish. The chef at the resort we stayed at said they added coconut milk to pretty much every dish too.

    ReplyDelete
  10. I love red beans and rice! It was my favorite dish when I would travel to Jamaica for mission trips! Thanks so much for sharing!

    ReplyDelete
  11. Arlene Dolphy2/7/12, 3:36 PM

    Okay this is not the right way to do this recipe. Before you even add the rice all the other ingridents have to cook in the coconut milk first. The beans will release some of it color into the milk. Once the milk changes in color then add the rice. The flavor is more intense and the rice will take on some of the color as well. This is how we always do it in the islands...

    ReplyDelete
  12. This looks delicious! I've made a similar dish with black-eyed peas and cabbage--it's SO yummy and the flavors meld so well. :)

    ReplyDelete
  13. Thank you so much, Gina! I'm Jamaican, and have been looking for a healthier way to cook cuisines from my country! It looks delicious. I'll definitely let you know how both recipes (this and the Brown Stew Chicken) taste. Thanks again. Your website is wonderful!

    -Ann

    ReplyDelete
  14. Your recipes stand apart from other WW or low cal ones because they have flavor.

    ReplyDelete
  15. I love your recipes, you keep us eating less processed foods. They are delicious. I made this and the chicken tonight and they were to die for I didnt have any of the peppers you had but used jalepeno's and the stew was hot just the way I like it. Thank you!!!

    ReplyDelete
  16. I found the peppers in a nearby market that sells Latin and carribean food but you can use a habañero OR Serrano chilies (use twice as many) OR jalapeno peppers (use twice as many).

    Arlene, thanks for sharing your version.

    So glad you enjoyed this Amy!!

    ReplyDelete
  17. Thanks Gina - this looks delicious. For those who want to make half a batch, coconut milk freezes well in a small ziplock bag or plastic container.

    ReplyDelete
  18. Arlene,
    So tru my sista. Mi rice n peas neva look so white, but more reddish like dem peas colour.

    ReplyDelete
  19. I looooove a good rice and beans recipe! Yum!

    ReplyDelete
  20. This looks delicious! I'm always looking to get more fiber into my day, so I'll definitely be adding this to my recipe line up. Thanks!

    ReplyDelete
  21. If you don't care for killer hot food, you may want to use a jalapeno instead. Habanero and Scotch Bonnet are some of the hottest peppers in the world!! If you drop it in whole and do not puncture the pepper, the dish may not be killer hot; I'm not sure as I steer clear of these 2. I sell peppers for a living and have a good tolerance for chiles, but those are off my list. If you cut it open, be sure to wash your hands including under your finger nails, cutting board and knife thoroughly before touching eyes and other tender tissues. I actually have a box of disposable surgical gloves for use with chilies and raw chicken. That's a tip from a chef I work with. I'm not trying to scare the heck out of anyone. Just a warning for those who love Skinnytaste and may not be familiar with this type of chile.

    ReplyDelete
    Replies
    1. Thanks for sharing this tip.

      Delete
  22. Yum! I could totally picture myself making this while listening to island music..lol. Loving all the tropical themed dishes! And, this one is vegetarian friendly! :)
    Thanks!
    ~Charity
    http://tiredofbeingtubby.wordpress.com/

    ReplyDelete
  23. God your site is making me crave Mexican!

    ReplyDelete
  24. Hi there! Thanks for your awesome recipes! I have a question for you though- is there a way to print your recipes without all of the pics, pictures, etc? More like a traditional recipe print out? I love the pics and comments but really want a shorter form for my cookbook. Thanks!

    ReplyDelete
    Replies
    1. At the bottom of the recipe is a box to print recipe. I never get all the pictures and comments. You many need to click a button to turn them off.

      Delete
  25. Hi Gina! I cooked this up tonight and I included Cilantro and lime juice .... Yum!!!

    ReplyDelete
  26. Should the light coconut milk be sweetened or unsweetened?

    ReplyDelete
  27. Thank you thank you thank you! I'm Jamaican and I haven't had a Jamaican meal since joining Weight Watcher. Your healthy version of rice and peas and brown stew chicken made my day.

    ReplyDelete
  28. very nice recipe. thanks for sharing :)

    ReplyDelete
  29. My husband loved this rice!!!

    ReplyDelete
  30. Made this tonight along with the Jamaican chicken stew. Both were fantastic. Thanks Gina for the great recipes

    ReplyDelete
  31. I actually made this recipe this week and I have to say it was very easy. To top it off it was DELICIOUS!!By the third day it was DIVINE! I love this site and have made other dishes and I’m always amazed that something that is healthy can taste sooo good! It’s helping stick to my Weight Watcher Plan!!

    ReplyDelete
  32. I love Red Beans with Rice. It's a delicious and healthy diet.
    Thanks for sharing such a healthful recipe.

    ReplyDelete
  33. I feel like this would be a great dinner on a summer night with a cold one!

    ReplyDelete
  34. Gina, I love your recipes! I am a vegetarian and a Registered Dietitian, and I'm enjoying making tons of your recipes. I made this dish last night, but I chopped up 2 scotch bonnet peppers and 1 jalapeño and added scotch bonnet pepper hot sauce to it. We love spicy! I also used brown rice, but sadly the rice didn't turn out great, so I will have to play around w/ the recipe some more. The flavors in this dish were great. We visited Jamaica 2 years ago and can't wait to go back. Thank you for your amazing recipes!

    ReplyDelete
  35. Hi Gina,

    For the coconut milk, should it be unsweetened like what is called for in the Jamaican chicken recipe?

    Thank you!

    ReplyDelete
  36. this rice was so good!

    ReplyDelete
  37. I make it with brown rice all the time, using basically this same recipe, minus the onion and garlic. I use a rice cooker and it comes out perfect every time. In fact, you really can't tell it's brown rice, it tastes completely authentic. I also add a few whole allspice berries and cook dried peas and add a few spoonfuls in addition to some of the boiling water to give the rice that pinkish color.

    ReplyDelete
  38. I really can't believe how delicious this is! I am so glad that I finally started liking beans. If my mom knew, she would kill me for all the grief I gave her as a kid! LOL Thanks so much for sharing!

    ReplyDelete
  39. This is a good start for a recipe, but if you want to eat it on its own it is very underseasoned (like many recipes on this site). I used brown basmati rice, and it was very good. I added 2 chopped jalapeno peppers, increased the garlic to 3 cloves and the onion to a whole onion and 4 scallions, and added dried thyme. I also toasted the rice separately and added it to the mixture once the beans released their color. I topped it with chopped cilantro. In the future, I would use 2 cans of coconut milk rather than 1, and decrease the water.

    ReplyDelete
  40. After reading the comments and looking up similar recipes, I made the following adjustments and it came out delish!

    -I toasted the rice first
    -Cooked with 2 chopped jalepeno peppers
    -Let everything but the rice cook in the coconut milk and water uintl the beans released some color
    -Used 2 cans light coconut milk and 1 1/4 cups water

    ReplyDelete
    Replies
    1. Thanks for this - your verison sounds even better!

      Delete
  41. This is a really good recipe using canned kidney beans from CookLikeAJamaican.com

    Ingredients
    1 can (19oz) Kidney beans, including liquid
    1 can (14 oz) Coconut milk
    Water (approx 1-2/3 cups)
    2 cloves Garlic, chopped
    1 Small onion or 2 stalks scallion, chopped
    1 tsp Dried thyme
    2 tsp Salt
    1 tsp Pepper
    2 cups Long grain rice (rinsed and drained)



    Method
    1. Drain the liquid from the can of beans into a measuring cup and
    add the can of coconut milk and enough water to make four cups of liquid
    2. Add liquid, beans, chopped onion and thyme to large pot
    3. Add salt and pepper. Bring to a boil.
    4. Add rice and boil on High for 2 minutes.
    5. Turn heat to Low, and cook covered until all water is absorbed (about 15 to 20 min).
    6. Fluff with fork before serving.

    Serves 4 to 6

    ReplyDelete
  42. I followed the recipe but used the brown rice and added 1/2 cup as per Gina's suggestion in the comment. It was way too much liquid and would not dry out. I suggest not adding the 1/2 cup and cook as the recipe suggests.

    I also used instant brown rice. Very good! Not authentic like the others have suggested but still a great alternative for us island folks who want to eat a healthier version.

    ReplyDelete
  43. I'm not a fan of coconut (like eating sunscreen) ... does the flavour come through very strong? I think I need to get over the whole sunscreen thing but want to take baby steps!

    ReplyDelete
  44. Gina,
    Thanks for the lightened up version of one of my favorite rice dishes. I have done my own experimentation with the same ingredients, yet I'm one of those cooks who never writes down what I do. This is why we have blogs like yours.
    Love your site!!!

    ReplyDelete
  45. I made this on Sunday for our Caribbean night meal. The only change I made was to use Chicken Broth instead of water. It may not be traditional but it was very good! I'll be making this one again.

    ReplyDelete
  46. Thank you. I have been promising myself o find a red beans and rice recipe. This one looks healthy to boot!. Love the comments guys, with suggestions and mods!

    ReplyDelete
  47. I had to add an additional teaspoon of oil. Even with my burner on low, it was not enough to stop the onions from browning very quickly. though I used dry thyme and maybe it was the moisture in the fresh thyme that allows for only 1 t. of oil.

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.