Jamaican Style Rice and Beans

Jamaican Style Rice and Beans


Jamaican Style Rice and Beans

2-1/2 tablespoons olive oil

1 small yellow onion (diced)

4-5 fresh garlic cloves (minced)

2 cups white long grain rice (dry measurement)

1 teaspoon sea salt

1 teaspoon fresh grated ginger

2 cups vegetable broth

2 cups coconut milk (the kind in a can)

1 can (15 ounce) red kidney beans (rinsed and drained)

2 heaping teaspoons dried thyme

1 whole habanero pepper (leave whole – it will be used to ‘season’ the rice and then removed – just like you use a bay leaf)

fresh lemon or lime wedges

Heat the olive oil in a large saucepan, over medium heat. Add in the diced onion and saute until onions become translucent, about 5 minutes. Add in the minced garlic and 2 cups of dry rice, and cook while stirring continuously for 3-4 minutes. Add in the sea salt, grated ginger, vegetable broth, coconut milk, kidney beans and dried thyme and stir to evenly combine. Lastly, drop in the habanero pepper WHOLE (this is for seasoning the rice, but it won’t give it ‘heat’) and bring mixture to a low boil. Immediately reduce heat to low, cover and simmer for approximately 20 minutes until rice is done. (time will vary due to altitude and rice brand)

When rice is done, remove saucepan from heat and give the mixture a thorough fluff with a fork. Recover the saucepan and let it stand for 7-10 minutes. REMOVE the whole habanero pepper and transfer into a large serving platter or individual serving bowls and serve with fresh lemon and/or lime wedges to squeeze over rice and beans before eating. Makes about 6 servings.