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Jamaican Coconut Rice
Rice so tasty it’s a main course
- 14 oz can coconut milk
- 1/4 cup water
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- 3 fresh thyme sprigs
- 1 hot pepper optional
- 1 garlic clove crushed
- 1 cup long-grain white rice such as jasmine
- 15 oz can dark red kidney beans rinsed and drained
Combine the first ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans. Cover and let stand 5 minutes before serving.
Traditionally, the pepper used is a scotch bonnet or habanero. I made this an optional ingredient.
If you don’t have fresh thyme, 1/4-1/2 tsp of the dried can be substituted. Always start with the lesser amount.
Serving: 1serving | Calories: 539kcal | Carbohydrates: 68g | Protein: 15g | Fat: 25g | Saturated Fat: 21g | Sodium: 312mg | Potassium: 779mg | Fiber: 11g | Sugar: 4g | Vitamin A: 143IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 5mg