Jamaican Rice and Beans 1 (14-ounce) can light coconut milk 1/4 cup water 1/2 teaspoon ground allspice 1/2 teaspoon salt Pinch of freshly ground black pepper 3 fresh thyme sprigs 1 garlic clove, crushed 1 cup long-grain white rice (such as jasmine) 1 (15-ounce) can dark kidney beans, rinsed and drained
This Jamaican Rice and Peas recipe is an authentic recipe for a popular side dish to most Jamaican dinner recipes. This traditional recipe uses fragrant thyme and coconut for a rice that is full of flavour!
Jamaican Red Beans and Rice. Will try with these variations to give it more flavor and the traditional red color: -toast the rice first -Cook with 2 chopped jalepeno peppers -Let everything but the rice cook in the coconut milk and water until the beans released some color -Use 2 cans light coconut milk and 1 1/4 cups water (realize this changes nutrition info)
Jamaican coconut rice is a true staple food. The addition of coconut milk while simmering the rice makes for a true tropical delight. This rice can be made with either red beans or pigeon peas to be authentic. It is served as side dish with everything, fish, chicken, goat etc. I served ...