Jamaican Rice and Beans Recipe
User Reviews
5
Jamaican Rice and Beans Recipe
Description
This recipe blends onions and garlic sautéed in butter with small diced ham for savory depth. Long grain rice is added along with coconut milk and chicken stock, infused with fresh thyme sprigs and a whole scotch bonnet pepper—providing subtle heat and fragrance without overwhelming the dish. The mixture is brought to a boil then gently simmered until the liquid is absorbed and the rice is tender.
After cooking, rinsed dark red kidney beans are folded in along with salt and black pepper to taste, giving the rice a creamy texture with tender bean pockets. The scotch bonnet pepper is left whole during cooking, allowing gentle infusions of heat while avoiding overly spicy notes if left intact.
This rice and beans dish serves well as a side or a satisfying main, pairing with grilled meats or stews that complement its rich coconut flavor and aromatic herbs. The inclusion of diced ham adds a smoky, meaty accent enhancing the savory profile.
For convenience, it can be prepared a day ahead and reheated gently with added water to loosen the rice. Refrigerate leftovers for up to four days, reheating on the stove or microwave until warmed through. Freezing is not recommended as the texture may change.
Ingredients
- 1 tablespoon butter unsalted
- ½ sweet onion peeled, small diced
- 2 garlic finely minced cloves
- 1 cup ham small diced
- 1 scotch bonnet pepper
- 1 ½ cups long grain rice
- 1 cup coconut milk
- 3/4 cup chicken stock
- 6 thyme sprigs, fresh
- 15 ounce dark red kidney beans canned, drained and rinsed
- salt to taste
- black pepper to taste
Instructions
- In a medium-size sauce pot add in the butter and cook the onions and garlic over medium-low heat until very lightly browned.
- Stir in the ham and cook for 2 more minutes.
- Add in the rice, coconut milk, chicken stock, and fresh thyme and mix until combined and bring to a boil over high heat.
- Next, turn the heat down to low and add a lid to the pot and cook for 15 minutes or until the liquid is absorbed and the rice is cooked.
- Using a fork mix around the rice to break up any big chunks and then gently stir in the beans, salt, and pepper until combined, and serve.
Notes
- Make ahead by preparing up to one day in advance and reheat before serving.
- Store leftovers covered in the refrigerator for up to four days; freezing is not recommended.
- Reheat gently on the stove with added water or in the microwave until hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 331mg | 14% |
| Potassium | 559mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 51mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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