Jamaica · Cereal and Pasta Dishes
Rice and Beans
Long-grain rice cooked together with red beans, coconut milk, thyme, garlic, and allspice in one pot.
Ingredients
- long-grain white rice400 g
- canned red kidney beans400 g
- coconut milk400 ml
- water400 ml
- onion1 piece
- garlic cloves4 piece
- thyme sprigs2 piece
- Scotch bonnet or habanero pepper1 piece
- allspice1 tsp
- salt1 tsp
- butter or coconut oil1 tbsp
- bay leaves2 piece
Method
- 1Rinse the rice under cold water, changing the water several times until it runs clear. This removes surface starch that makes rice sticky. Drain and set aside. Drain and rinse the canned beans.
- 2Melt butter in a medium heavy-bottomed pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft. Add the minced garlic, allspice, and thyme. Stir for 1 minute.
- 3Add the coconut milk, water, beans, bay leaves, and salt. Pierce the Scotch bonnet once with a knife and add it whole — this gives fragrance without the full burn. If you want heat, cut it in half. Bring to a boil.
- 4Add the rinsed rice, stir once to combine, and bring back to a boil. Reduce heat to the lowest possible setting, cover tightly, and cook for 18 to 20 minutes. Do not lift the lid during cooking — escaping steam causes uneven cooking.
- 5After 20 minutes, turn off the heat and leave the pot covered for another 5 minutes. This lets the rice finish in the remaining steam. Remove the Scotch bonnet and bay leaves.
- 6Fluff with a fork (not a spoon). If there is a lightly browned crust on the bottom — the pegao — that is not a mistake. Scrape it up and serve with the rest. It is the best part.