Go Back
rice and peas close up

Jamaican Rice and Beans

I have to admit, I am not really a fan of coconut flavored anything, but the coconut milk in this dish really makes it, in my opinion. I sort of developed the recipe for my rice and peas after looking for ideas for sides to serve with my jerk pork chops.  You can also brown smoked sausage and mix in after cooking the rice and beans, for a complete meal, sort of like Red Beans and Rice.
Print Recipe Pin Recipe

Ingredients
  

  • 2 tablespoons canola oil
  • 4 garlic cloves minced
  • 1/2 yellow onion diced
  • 1 tablespoon creole seasoning
  • 1 teaspoon red pepper flakes
  • 2 cups long grain white rice
  • 1 teaspoon dried thyme
  • 1 can full fat unsweetened coconut milk
  • 2 dried bay leaves
  • 1 can red kidney beans drained and rinsed
  • 3 cups chicken stock
  • Salt and pepper to taste

Instructions
 

  • Heat oil in medium to large sauce pan.
  • Add diced onions, minced garlic, thyme and pepper flakes, and saute for about 1 minute, until the ingredients become fragrant.
  • Add rice, stir and let cook for about 1 minute and then add the kidney beans.
  • Next add the coconut milk, bay leaves and creole seasoning.
  • Stir in the chicken stock, let come to a boil and then reduce to a simmer.
  • Cover pot with lid and let it simmer for about 20 minutes, stirring occasionally, until the rice is tender.
  • Discard bay leaves and add salt and pepper to taste.
  • Serve warm.