Jamaican Rice and Peas (Quick, Canned Beans)
Any Season
Ingredients
- 2 cups long grain white rice (or parboiled — see notes)
- 1 can (13.5 oz) coconut milk, full-fat
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 1/2 cups water (1 3/4 cups if using parboiled rice)
- 3 garlic cloves, minced
- 3 green onions, whole
- 2 fresh thyme sprigs
- 1 tsp salt
- 1/4 tsp black pepper
Steps
- Combine liquids and aromatics: Add coconut milk, water, garlic, whole green onions, thyme sprigs, salt, and pepper to a medium saucepan. Bring to a boil over medium-high heat.
- Add rice and beans: Stir in rice and kidney beans. Return to a boil, then reduce heat to low.
- Simmer: Cover and cook for 20 minutes until rice is tender and liquid is absorbed.
- Finish and serve: Remove and discard the green onion stalks and thyme sprigs. Fluff rice with a fork and serve.
Notes
Description: Creamy, coconut-infused rice cooked with kidney beans and fresh thyme.
Notes
Keep the green onions and thyme whole while cooking — they're removed before serving.; Parboiled rice sub: Add 1/4 cup more water (1 3/4 cups total) and extend simmer time by 5 minutes.; Use full-fat coconut milk for the best creamy texture. (The rest of this note is cut off at the bottom edge of the scanned page — not recoverable from this scan.). No embedded photo was found on this page. This recipe shares its scanned page with the tail end of the Jamaican Jerk Chicken notes (a different recipe, printed just above this one on the same physical page) — see jamaican-jerk-chicken.md.