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Jamaican Red Beans and Rice Recipe

5 from 4 votes

Red Beans and Rice made with coconut milk, thyme, scallions, and scotch bonnet peppers give this Jamaican rice dish an island flair!

Prep Time: 10

Cook Time: 50

Total Time: 1

Yield: 10 servings

Course: Side Dish

Cuisine: American

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

- WW Points: 6

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