Jamaican Rice and Beans

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Jamaican Rice and Beans

  • Servings: 4
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  • 1 T vegetable oil
  • 1 clove garlic, minced
  • 4 scallions (green onions), thinly sliced
  • 1 c uncooked long-grain rice (not rinsed)
  • 1 14 oz can of coconut milk, well-mixed
  • 1 c water
  • 1 T butter
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1 Scotch bonnet or habanero chile left whole (optional); you’ll remove this before serving.  It’s used just to add a faint spiciness.
  • 1 can of kidney beans, drained and rinsed

In a medium saucepan, with a lid, heat the oil over medium low heat, add the garlic and scallions and stir and saute until softened, about 1-2 minutes.

Add the rice, coconut milk, water, butter, thyme, whole chile, beans, and salt.  Bring to a boil, stir well, then turn the heat down to very low, cover the pan, and cook for about 25 minutes, being careful not to lift the lid to peek until at least 20 minutes have passed.  When the rice is cooked and tender, taste, and add more salt, if necessary.  Remove from the heat and remove the whole chile; let sit for 10 minutes, then fluff with a fork and dish up as part of the Jerk Chicken Bowl recipe – or just by itself.

Recipe brought to you by Big Little Meals and Andy and Ann

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