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+ servings

Jamaican Coconut Rice

Rice so tasty it’s a main course
Prep Time10 minutes
Cook Time20 minutes
Course: Dinner, Main Course, Main/Side, vegetarian dishes
Cuisine: Jamaican
Keyword: coconut rice, jamaican rice recipe, rice side dishes, vegan main course recipes
Servings: 4
Calories: 539kcal


  • 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