Jamaican Red Beans and Rice Recipe
Red Beans and Rice made with coconut milk, thyme, scallions, and scotch bonnet peppers give this Jamaican rice dish an island flair!
Foto: Skinnytaste
Ingredients
- 1 tsp coconut oil (or canola)
- 1 g arlic clove (crushed)
- 1/4 cup onion (minced)
- 1 scallion (chopped)
- 1 sprig fresh thyme
- 15.5 oz can red kidney beans (rinsed and drained)
- 2 cups uncooked long grain rice
- salt and fresh ground pepper (to taste)
- 2 1/4 cups water
- 13.5 oz can (1 3/4 cups light coconut milk)
- 1 whole scotch bonnet hot pepper (not chopped)
Steps
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In a medium heavy saucepan, heat oil over medium heat; add garlic, scallion, onion and thyme.
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Sauté a few minutes, then add rice, beans and stir.
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Add the coconut milk, water, salt and fresh pepper and place the whole scotch bonnet pepper in the pot, stir to combine and bring to a boil.
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Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top.
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Cover; reduce heat to low; simmer for 25 minutes.
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Remove from heat and keep covered for 10 additional minutes to allow the steam to finish cooking the rice (do not be tempted to lift the lid before that).
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Serve hot.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| coconut oil | 1 tsp | - | - |
| arlic clove | 1 g | - | - |
| onion | 0.25 cup | - | - |
| scallion | 1 | - | - |
| sprig fresh thyme | 1 | - | - |
| can red kidney beans | 15.5 oz | Rp 12.000/kg | Rp 18.600 |
| uncooked long grain rice | 2 cups | - | - |
| salt and fresh ground pepper | - | - | - |
| water | 0.5 cups | - | - |
| can | 13.5 oz | Rp 25.000/kg | Rp 33.750 |
| scotch bonnet hot pepper | 1 whole | - | - |
*Estimated market prices, may vary by region
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