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Rice and Red Beans - Jamaican

Rice and Red Beans

  • 2 cups long-grain rice

  • 1 can (14 oz) coconut milk

  • 1 can (14 oz) red kidney beans, drained and rinsed

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 tsp Jamaican spice blend

  • 1 sprig fresh thyme

  • 2 cups water

  • Salt and pepper, to taste

  • Corn is optional


  1. In a large saucepan, combine the rice, coconut milk, kidney beans, (corn which is optional) onion, garlic, Jamaican spice blend, thyme, water, salt, and pepper.

  2. Bring to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes until the rice is cooked and has absorbed the liquid.

  3. Remove the thyme sprig and fluff the rice with a fork. Serve as a side dish or with your favorite Jamaican entrée.

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