Ingredients
-
1
-
1
-
1/4
-
1
-
1
-
15.5
-
2
-
-
2 1/4
-
13.5
-
1
-
-
-
-
Directions
When I vacationed in Jamaica years ago, I fell in love with their food and couldnt wait to recreate my favorites at home. This easy Red Beans and Rice recipe is the perfect side dish for Jamaican Brown Stew Chicken, Slow Cooker Jerk Pork, or Jamaican Coconut Shrimp Stew. You can also enjoy this meal as a meatless entree with a simple avocado and tomato salad on the side. This Caribbean rice and beans dish is vegetarian, vegan, and gluten-free!,Rice and beans are a staple in most Latin and Caribbean countries because they are inexpensive and nutritious. Beans are an excellent source of fiber, protein, and complex carbohydrates. Some Latin recipes to try are arroz congri, or Cuban rice and black beans, and these Puerto Rican beans.,This Jamaican coconut rice is cooked in coconut milk and tastes slightly sweet. It is not spicy since the scotch bonnet pepper is cooked whole for added flavor and is discarded before the rice finishes cooking. Of course, if you want a spicy rice dish, you could chop the scotch bonnet and add it to the rice, but be warned it will be hot!,Baked Rice and Peas,Dirty Brown Rice with Shrimp,Lentil and Rice Bowls with Eggs and Bacon,Instant Pot Cilantro Lime Rice,Spicy Shrimp Fried Rice
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Steps
|
1
Done
|
Saut a Few Minutes, Then Add Rice, Beans and Stir |
|
2
Done
|
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. |
|
3
Done
|
Remove and Discard the Hot Pepper and Continue to Cook the Rice Until Almost All the Liquid Is Absorbed and Just Skims the Top. |
|
4
Done
|
Cover; Reduce Heat to Low; Simmer For 25 Minutes. |
|
5
Done
|
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). |
|
6
Done
|
Serve Hot. |
