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Authentic Jamaican Red Beans and Rice is a quick, flavorful dish made with coconut milk, red beans, and spicy Scotch bonnet peppers. A comforting one-pot meal, perfect as a side or main, especially paired with jerk chicken or fried fish.
2 tablespoons oil
2 garlic cloves, minced
1 onion, chopped
2 scallions, sliced
1–2 Scotch bonnets, chopped
2 teaspoons thyme (fresh or dried)
2 cups long-grain rice
1 can red beans, drained
1 can coconut milk
2 cups vegetable broth
Salt and pepper to taste
Fresh cilantro, sliced (for garnish)
Heat oil in a large pot over medium heat. Add minced garlic, chopped onion, sliced scallions, and Scotch bonnet peppers. Sauté for 3-4 minutes until the onion softens and becomes fragrant.
Stir in thyme and cook for an additional minute to release the flavor of the herbs.
Add rice to the pot and stir to coat it with the seasoned oil and vegetables. Toast the rice for 2-3 minutes to enhance the flavor.
Pour in the drained red beans, coconut milk, and vegetable broth. Stir well, season with salt and pepper to taste, and bring to a boil.
Once boiling, reduce heat to low and cover the pot. Let it simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
Remove from heat and let it sit for 5 minutes. Fluff rice with a fork and garnish with fresh cilantro before serving.
Adjust the spice by using fewer Scotch bonnet peppers or swapping them for a milder chili variety like jalapeños.
For extra protein, add cooked chicken, shrimp, during the last 5 minutes of cooking.
You can substitute kidney beans if red beans are unavailable.