JAMAICAN RED BEANS AND RICE
Coconut milk, thyme, scallions and scotch bonnet peppers give this Jamaican red beans and rice dish an island flair!
Provided by Gina
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- In a medium heavy saucepan, heat oil over medium heat; add garlic, scallion, onion and thyme.
- Sauté a few minutes, then add rice, beans and stir.
- 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.
- Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top.
- Cover; reduce heat to low; simmer for 25 minutes.
- 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).
- Serve hot.
Nutrition Facts : ServingSize 3 /4 cup, Calories 192.5 kcal, Carbohydrate 36 g, Protein 5 g, Fat 3 g, SaturatedFat 2.5 g, Sodium 136.5 mg, Fiber 2.5 g, Sugar 1 g
JAMAICAN RICE AND PEAS (COCONUT RICE AND BEANS)
Jamaican Rice and Peas (or Caribbean Red Beans and Coconut Rice) is an easy and flavorful side dish that brings a fun tropical flair to your meal.Yield 3 1/2 c
Provided by Sarah | Curious Cuisiniere
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Heat butter in a medium saucepan. Add onion and garlic, and sauté 1-2 minutes over medium heat.
- Add rice, bay, thyme, pepper, water, and coconut milk. Bring the mixture to a boil, reduce the heat and simmer, covered, 10 minutes.
- Add the beans and continue to cook, covered, until all the liquid is absorbed and the rice is tender, 8-10 minutes.
- Remove the bay leaf and mix in the salt. Let the rice stand, covered, for 5 minutes to finish steaming.
- Taste the rice and adjust the salt and pepper as desired.
Nutrition Facts : Calories 136 kcal, Carbohydrate 29 g, Protein 4 g, Fat 0.2 g, Sodium 46 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
JAMAICAN STYLE RED BEANS AND RICE
Here, kidney beans cooked with coconut milk, garlic, and rice make a nourishing meal that won't break your budget: this is a Jamaican classic that will please the entire family. Can substitute dry beans with canned that have bean drained and rinsed.
Provided by Luvs 2 Cook
Categories Long Grain Rice
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place beans, garlic, coconut milk and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer the beans until they are tender, about 2 hours.
- Add 2 1/2 cups water, rice, scallions, thyme, 1 tablespoon of salt, and some freshly-ground black pepper. Bring mixture to a boil, stir, then reduce heat, cover, and cook without stirring about 20 minutes, until rice has absorbed all the liquid.
- Allow mixture to stand for 15 minutes, still covered. Fluff rice and beans with a fork before serving and add additional salt and pepper, to taste, if desired.
Nutrition Facts : Calories 342, Fat 8.1, SaturatedFat 6.8, Sodium 882.7, Carbohydrate 58.5, Fiber 3.6, Sugar 0.6, Protein 8.9
JAMAICAN RED BEANS AND RICE
Jamaican red beans and rice makes a great main dish or side dish. It's naturally vegan and gluten free, and so easy to make! Any extra will freeze really nicely for future meals.
Provided by Eva Agha
Categories Entrees
Time 50m
Number Of Ingredients 14
Steps:
- Add everything but the rice to a large heavy bottomed pot-kidney beans, onion, scallion, garlic, thyme, scotch bonnet or other pepper, allspice, jerk seasoning, salt, pepper, coconut milk and water.
- Bring to a low boil over high heat, then turn the heat down to low and cover the pot. Let simmer for 15 minutes.
- Add the rinsed and drained rice and stir into the beans. Turn the heat to medium and bring it back to a simmer. Turn the heat down to low and cover the pot. Let simmer on low for 15 minutes, then turn off the heat without lifting the lid!
- Let steam with the heat off for 10 minutes, then open the pot, remove the whole pepper and thyme stems and fluff the rice with a fork.
- Serve garnished with scallion greens and enjoy!
Nutrition Facts : Calories 301 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 7 grams fiber, Protein 12 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 607 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
JAMAICAN STYLE PEAS AND RICE (RED BEANS AND RICE)
I love this recipe! My first time making red beans and rice in 2003 and it was perfect! I've never used the pepper and I also used extra seasonings like garlic powder etc. I use the canned beans because dried beans take so long to cook!! My kids can't wait that long! :-) This is great with a stew or a curry, like chicken or goat. Whenever I bought a stew or a curry from the Jamaican restaurants back home, they automatically came with this rice. If you eat it on it's own, it may seem a bit plain.
Provided by byZula
Categories Rice
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours.
- Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper.
- Bring to a boil, remove the hot pepper. Then add the rice and stir.
- Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot as a side dish.
- * Can use 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed.
JAMAICAN RICE AND BEANS
My favorite rice. This is making rice & peas from "scratch", you can use canned red kidney beans if you would like to. Also the coconut milk can be omitted from this dish....it will taste good... not just as good. Lastly, If you want a true spicy Jamaican food flavor, add a Scotch Bonnet Pepper to the pot the same time you are putting in the scallion and thyme....
Provided by loveleesmile
Categories Healthy
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid.
- Place the beans and the three cups liquid to the pot along with the reaming ingredients.
- When it comes to a boil, add in the rice. Let it boil for 20 minutes and simmer when all the water has dissolved.
- Stir it with wooden spoon.
Nutrition Facts : Calories 630.5, Fat 7.4, SaturatedFat 5.6, Sodium 18, Carbohydrate 118.1, Fiber 11.9, Sugar 1.8, Protein 22.9
JAMAICAN RICE AND PEAS
This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.
Provided by In the Kitchen with Iesha
Categories World Cuisine Recipes Latin American Caribbean
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- Rinse rice in a fine strainer.
- Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
- Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 60.1 g, Cholesterol 1.5 mg, Fat 13 g, Fiber 9.3 g, Protein 10.7 g, SaturatedFat 9.6 g, Sodium 1385.8 mg, Sugar 1.1 g
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