Closet Cooking Logo

Jamaican Red Beans and Rice

Jamaican Red Beans and Rice

While I was searching for jerk chicken recipes I came across the a Jamaican red beans and rice side dish that sounded interesting. I though that having a bean and rice side dish with the jerk chicken would be a nice way to cool off the tongue in between bites of the spicy jerk chicken. The red beans and rice were also cooked in coconut milk which I really enjoy. The most interesting part of this recipe is that you cook the rice with a whole scotch bonnet pepper in it to give it the flavour of the scotch bonnet without too much of the heat. Rice is pretty easy to cook on the stove top or I would think that this would work well in a rice cooker. I decided to use brown rice to make it a bit healthier. The red beans and rice turned out pretty good. It was nice and tasty and even though it was spicy, compared to the chicken it was nice and cool and refreshing.

Ingredients:
2 cup uncooked rice
1 can red kidney beans (rinsed and drained)
2 cloves garlic (chopped)
1 scotch bonnet pepper (whole)
3 green onions (sliced)
1 teaspoon fresh thyme
1 can coconut milk
2 cups water
salt and pepper to taste

Directions:
1. Bring every thing to a boil reduce the heat and simmer until the rice is cooked, about 20 minutes.
2. Remove the pepper and serve.

Similar Recipes:
Mexican Rice
Cheesy Broccoli Rice
Hoppin' John

29 comments:

StickyGooeyCreamyChewy said...

This is a very interesting recipe, Kevin. I've cooked rice in coconut milk for Thai curries before, but have never paired it with beans. I love it!

Jenny said...

Kevin,
Another great looking dish! I love the sounds of it. Making me hungry and it's way to late to eat!

noble pig said...

Maybe I'm lame but what is scotch bonnet pepper?

Paula said...

When I saw your chicken recipe, I wanted to ask for the recipe for the beans and rice, too! I'm so glad that you posted it. We enjoy rice often, yet I've not made anything like this before. Thanks for posting it.

Bridgett said...

Cooking the rice in coconut milk sounds really yummy! What exactly is a scotch bonnet pepper? I've never heard of those before!

magpie said...

This looks cool. At first I was really excited because I thought the beans were raisins, but then when I saw that they were beans I was still excited :) Hehe.

Lore said...

This looks quite filling, a dish in itself, a delicioso one, no doubt. I'm intrigued by the scoth bonet pepper too.

Mrs Erg├╝l said...

What a healthy variation! Coconut rice - BEST!

aforkfulofspaghetti said...

Ah, now that's the kind of rice I can eat bucketloads of! Very moreish - that coconut flavour makes all the difference.

cookinpanda said...

Beans and rice is my favorite dish! I love the idea of using coconut.

Serena said...

The Jamaican community in England call this dish rice and peas. Never understood this, but it reminds me of the times I used to spend with my Jamaican relatives. Your Jerk chicken looked great too.

Laura @ Hungry and Frozen said...

That sounds delicious with the coconut milk. Might have to try it myself, I love rice and bean or rice and lentils. Your blog is such a good resource :)

VeggieGirl said...

Mmm, comfort food!

diva said...

wow. cool rice dish. reminds me a little of my Sekihan. ;)

Steph said...

I was going to ask you what was in the rice when I saw the chicken post. I love rice and love to try rice recipes with different flavours. I liked how you also added beans, it is a nice contrast to the chewier brown rice.

Mike of Mike's Table said...

This looks like a really good side for the jerk chicken. I also like that you included the scotch bonnet--that rice must have really been delicious! I'll have to try something like this soon while my habaneros are growing nicely

Corinne said...

Mmm, I'd love to try this... "the flavor of the scotch bonnet without too much of the heat" sounds right down my alley... that's always the problem with peppers for me... the heat just kills the flavor because my taste buds are on fire. :)

Amanda said...

Rice and peas! Nicely done!

Lisa said...

This is my kind of recipe. I eat rice quite often, so I'm always looking for new ideas. Another winner!

Adam said...

Hmmm coconut milk with the rice sounds great. I totally agree with the 'cooling off' aspect of the side dish. Way to save the tastebuds.

Sharon said...

I've been on a little bit of a coconut rice kick but I haven't tried it with beans. I may need to cut out the pepper, but otherwise this looks quite tasty!

Grace said...

beany and spicy--my kind of dish. and with coconut milk? very intriguing!

Jaime said...

interesting recipe, esp w/the coconut milk which isn't a very traditional jamaican flavoring (i think?)

Cathy said...

Thanks for posting the recipe to this as it looked so great on the plate with the jerk chicken.


Cheers
Cathy
www.wheresmydamnanswer.com

The Continuity Police said...

To the folks that asked, a Scotch Bonnet pepper is a lot like an Habenero - Thakns for the Recipe!

http://en.wikipedia.org/wiki/Scotch_bonnet_(pepper)

Attraversiamos said...

so because I've been cooking this since I was 15 or so and I'm Jamaican :D , I can say I've just about mastered it. Fresh red peas(instead of canned) are better because when you cook them from scratch it gives the rice a lovely red colour and the taste of the peas, also we usually mash the scallion (green onions)and garlic as that releases the juices. So after all the peas are cooked in the milk with all the fresh seasons and salted to taste... put the rice in to cook to your preference of softness.

Good attempt though... nice to see that you appreciate good Jamaican cuisine.

Kevin said...

Attraversiamos: Thanks for the tips!

Attraversiamos said...

anytime Kevin. :D
keep up the love for food

Pierre said...

Will have to try this, when you get a chance try Jerk pork tenderloin with Jerk sweet potato fries. Will try your Jerk marinade next time, it seems spicier than mine. There are recipes on my blog at www.thegrinninggourmet.com

Post a Comment