Authentic Jamaican Red Beans and Rice (Quick & Easy)
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Side Dish, Main Course
- Method: Stovetop
- Cuisine: Caribbean, Jamaican
- Diet: Vegan
Ingredients
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)
Instructions
1. Prepare the Base:
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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.
2. Add the Seasoning:
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Stir in thyme and cook for an additional minute to release the flavor of the herbs.
3. Cook the Rice:
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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.
4. Simmer with Liquids:
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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.
5. Cook the Rice:
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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.
6. Finish and Garnish:
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Remove from heat and let it sit for 5 minutes. Fluff rice with a fork and garnish with fresh cilantro before serving.
Notes
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.
