Coconut milk, thyme, scallions and scotch bonnet peppers give this Jamaican red beans and rice dish an island flair!
Yield: 10 servings

Jamaican Red Beans and Rice

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Course: Side Dish
Cuisine: American
Coconut milk, thyme, scallions and scotch bonnet peppers give this Jamaican red beans and rice dish an island flair!

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)

Instructions

  • 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.

Notes

Makes 7 1/2 cups.

Nutrition

Serving: 3/4 cup, Calories: 192.5kcal, Carbohydrates: 36g, Protein: 5g, Fat: 3g, Saturated Fat: 2.5g, Sodium: 136.5mg, Fiber: 2.5g, Sugar: 1g
Freestyle Points: 5
Points +: 5