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.
Jamaican Red Beans and Rice
ingredients
- 2 cup uncooked rice
- 1 (19 ounce) can red kidney beans (rinsed and drained) (or 1 1/2 cup cooked beans, from 1/2 cup dry)
- 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
- Bring every thing to a boil reduce the heat and simmer until the rice is cooked, about 20 minutes.
- Remove the pepper and serve.
StickyGooeyCreamyChewy says
June 28, 2008 at 3:43 amThis 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 says
June 28, 2008 at 3:45 amKevin,
Another great looking dish! I love the sounds of it. Making me hungry and it’s way to late to eat!
noble pig says
June 28, 2008 at 4:12 amMaybe I’m lame but what is scotch bonnet pepper?
Paula says
June 28, 2008 at 4:43 amWhen 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 says
June 28, 2008 at 5:56 amCooking the rice in coconut milk sounds really yummy! What exactly is a scotch bonnet pepper? I’ve never heard of those before!
magpie says
June 28, 2008 at 6:10 amThis 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 says
June 28, 2008 at 6:13 amThis looks quite filling, a dish in itself, a delicioso one, no doubt. I’m intrigued by the scoth bonet pepper too.
Mrs Ergül says
June 28, 2008 at 8:00 amWhat a healthy variation! Coconut rice – BEST!
aforkfulofspaghetti says
June 28, 2008 at 8:15 amAh, now that’s the kind of rice I can eat bucketloads of! Very moreish – that coconut flavour makes all the difference.
Anonymous says
June 28, 2008 at 11:03 amBeans and rice is my favorite dish! I love the idea of using coconut.
Serena says
June 28, 2008 at 11:28 amThe 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 says
June 28, 2008 at 11:41 amThat 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 says
June 28, 2008 at 12:52 pmMmm, comfort food!
diva says
June 28, 2008 at 3:10 pmwow. cool rice dish. reminds me a little of my Sekihan. 😉
Steph says
June 28, 2008 at 3:39 pmI 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 says
June 28, 2008 at 3:40 pmThis 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 says
June 28, 2008 at 3:59 pmMmm, 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 says
June 28, 2008 at 4:57 pmRice and peas! Nicely done!
Lisa says
June 28, 2008 at 8:30 pmThis is my kind of recipe. I eat rice quite often, so I’m always looking for new ideas. Another winner!
Adam says
June 28, 2008 at 9:14 pmHmmm 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 says
June 29, 2008 at 3:04 amI’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 says
June 29, 2008 at 8:35 ambeany and spicy–my kind of dish. and with coconut milk? very intriguing!
Jaime says
June 30, 2008 at 3:41 aminteresting recipe, esp w/the coconut milk which isn’t a very traditional jamaican flavoring (i think?)
Cathy says
June 30, 2008 at 3:12 pmThanks for posting the recipe to this as it looked so great on the plate with the jerk chicken.
Cheers
Cathy
http://www.wheresmydamnanswer.com
The Continuity Police says
September 21, 2008 at 9:30 pmTo 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 says
June 11, 2011 at 6:21 amso because I've been cooking this since I was 15 or so and I'm Jamaican 😀 , 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 says
June 14, 2011 at 11:04 amAttraversiamos: Thanks for the tips!
Attraversiamos says
July 20, 2011 at 9:39 amanytime Kevin. 😀
keep up the love for food
Pierre says
September 14, 2012 at 11:31 pmWill 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 http://www.thegrinninggourmet.com