Jamaican Beans And Rice Dish Recipes

JAMAICAN RICE AND PEAS (COCONUT RICE AND BEANS)

Jamaican Rice and Peas (Coconut Rice and Beans) image

Jamaican Rice and Peas (or Caribbean Red Beans and Coconut Rice) is an easy and flavorful side dish that brings a fun tropical flair to your meal.Yield 3 1/2 c

Provided by Sarah | Curious Cuisiniere

Time 35m

Number Of Ingredients 11

Ingredients

½ tsp unsalted butter
½ onion, (diced)
1 garlic clove, (minced)
1 c rice, (dry)
1 bay leaf
½ tsp thyme
½ tsp ground black pepper
1 c water
½ c coconut milk ((canned))
½ c cooked red beans ((kidney beans or pigeon peas))
½ tsp salt

Steps:

Heat butter in a medium saucepan. Add onion and garlic, and sauté 1-2 minutes over medium heat.
Add rice, bay, thyme, pepper, water, and coconut milk. Bring the mixture to a boil, reduce the heat and simmer, covered, 10 minutes.
Add the beans and continue to cook, covered, until all the liquid is absorbed and the rice is tender, 8-10 minutes.
Remove the bay leaf and mix in the salt. Let the rice stand, covered, for 5 minutes to finish steaming.
Taste the rice and adjust the salt and pepper as desired.

Nutrition Facts : Calories 136 kcal, Carbohydrate 29 g, Protein 4 g, Fat 0.2 g, Sodium 46 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

JAMAICAN STYLE RED BEANS AND RICE

Jamaican Style Red Beans and Rice image

Here, kidney beans cooked with coconut milk, garlic, and rice make a nourishing meal that won't break your budget: this is a Jamaican classic that will please the entire family. Can substitute dry beans with canned that have bean drained and rinsed.

Provided by Luvs 2 Cook

Categories Long Grain Rice

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup dried red kidney beans
2 large garlic cloves, crushed
1 1/4 cups unsweetened coconut milk
2 1/2 cups long-grain rice
3 scallions, chopped
1 1/2 teaspoons fresh thyme leaves
1 tablespoon sea salt
salt & freshly ground black pepper, to taste
water, as needed

Steps:

Place beans, garlic, coconut milk and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer the beans until they are tender, about 2 hours.
Add 2 1/2 cups water, rice, scallions, thyme, 1 tablespoon of salt, and some freshly-ground black pepper. Bring mixture to a boil, stir, then reduce heat, cover, and cook without stirring about 20 minutes, until rice has absorbed all the liquid.
Allow mixture to stand for 15 minutes, still covered. Fluff rice and beans with a fork before serving and add additional salt and pepper, to taste, if desired.

Nutrition Facts : Calories 342, Fat 8.1, SaturatedFat 6.8, Sodium 882.7, Carbohydrate 58.5, Fiber 3.6, Sugar 0.6, Protein 8.9

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