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Recipes » Ingredient » Pork » Jamaican Rice and Beans Recipe

Jamaican Rice and Beans Recipe

Posted on August 6, 2020 By Chef Billy Parisi

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This amazing combination of rice and beans cooked with herbs in a coconut broth is incredibly easy to make and nothing short of delicious.

If you love a bunch of side dishes to your main entrees then you absolutely have to make my Macaroni and Cheese and Italian Pasta Salad.

bowl of rice and beans with parsley

Jamaican Rice and Beans

Red beans and rice is an absolute staple in the Caribbean and especially in Jamaica.  It features ingredients that are always available and often times incredibly cheap.  Jamaican rice and beans have a few more unique items in there to help round out the flavor and give them that real tropical taste.

If you’ve been in Jamaica maybe you’ve noticed that a lot of the locals call beans, peas.  Red beans are most commonly known as peas or red peas in Jamaica just in case you see it called something else online or while visiting there.

What’s In It?

There are some amazing ingredients in this recipe that make it so unique and delicious.  Here are the items that you will find in it:

  1. Long Grain Rice: Most often used for this recipe would be jasmine.
  2. Kidney Beans: Whether dried that are soaked in water and cooked or canned, either will work.
  3. Scotch Bonnet: This spicy pepper is sometimes hard to find in the states and you can sub in a habanero pepper or if that’s too spicy then just use a jalapeño.
  4. Thyme: Use fresh thyme sprigs to help bring out some more delicious flavor. You can substitute with dry thyme.
  5. Ham: Some diced ham in here would be a total bonus and really helps to make this extra delicious.
  6. Coconut Milk: This is a must-have and please use the full-fat version.
  7. Chicken Stock: This aids in cooking the Jamaican rice and beans and you can also substitute with water or vegetable stock.

Recipe Chef Notes + Tips

Make-Ahead: This is best served right when it is done cooking, but you make it up to 1 day ahead of time.  If doing so, keep covered in the refrigerator for up to 1 day and reheat before serving.

How to Store: Cover and keep in the refrigerator for up to 5 days.  This will freeze covered for up to 2 months.  Thaw in the refrigerator for 1 day before reheating.

How to Reheat: Place the desired amount into a pan along with a few tablespoons of water and stir over low heat until hot.  You can also cook in the microwave in a microwave-safe bowl until hot.

Please feel free to use medium or short grain rice as well if that is all you have.

You can use dark or light-colored kidney beans in this recipe.

This pairs perfectly with my jerk chicken recipe.

jamaican rice and beans with parsley garnish

Recipe Chef Notes + Tips

Make-Ahead: This is meant to be eaten as soon as it is cooked but you can make this up to 1 day ahead of time and reheat it before serving.

How to Store: Place covered in the refrigerator for up to 4 days.  This will not freeze well.

How to Reheat: Add the desired amount into a small pot with a little bit of water and cook over low heat until hot.  You can also heat up in the microwave until warm.

More Side Dish Recipes

  • Gougeres
  • Baked Apples
  • Oven Roasted Potatoes
  • Cauliflower au Gratin
  • Mashed Potatoes

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

Print Recipe
5 from 2 votes

Jamaican Rice and Beans Recipe

This amazing combination of rice and beans cooked with herbs in a coconut broth is incredibly easy to make and nothing short of delicious.
Prep Time5 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Main, side
Cuisine: American, Caribbean, Mexican
Servings: 6
Calories: 429kcal
Author: Chef Billy Parisi

Ingredients

  • 1 tablespoon unsalted butter
  • ½ peeled small diced sweet onion
  • 2 finely minced cloves of garlic
  • 1 cup small diced ham
  • 1 scotch bonnet pepper
  • 1 ½ cups long grain rice
  • 1 cup coconut milk
  • 3/4 cup chicken stock
  • 6 sprigs fresh thyme
  • 15 ounce can drained and rinsed dark red kidney beans
  • sea salt and pepper to taste

Instructions

  • In a medium-size sauce pot add in the butter and cook the onions and garlic over medium-low heat until very lightly browned.
  • Stir in the ham and cook for 2 more minutes.
  • Add in the rice, coconut milk, chicken stock, and fresh thyme and mix until combined and bring to a boil over high heat.
  • Next, turn the heat down to low and add a lid to the pot and cook for 15 minutes or until the liquid is absorbed and the rice is cooked.
  • Using a fork mix around the rice to break up any big chunks and then gently stir in the beans, salt, and pepper until combined, and serve.

Notes

Chef Notes:
Make-Ahead: This is meant to be eaten as soon as it is cooked but you can make this up to 1 day ahead of time and reheat it before serving.
How to Store: Place covered in the refrigerator for up to 4 days. This will not freeze well.
How to Reheat: Add the desired amount into a small pot with a little bit of water and cook over low heat until hot. You can also heat up in the microwave until warm.

Nutrition

Calories: 429kcal | Carbohydrates: 58g | Protein: 16g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 20mg | Sodium: 331mg | Potassium: 559mg | Fiber: 6g | Sugar: 2g | Vitamin A: 122IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 4mg
Jamaican Rice and Beans Recipe was last modified: August 6th, 2020 by Chef Billy Parisi

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Comments

  1. Jill says

    October 16, 2020 at 3:40 am

    5 stars
    Oh soooo very good! Also works well with leftover chicken.

    Reply
  2. Jean says

    August 21, 2020 at 3:06 pm

    When do you add the jalapeño or habenera pepper?

    Reply
    • Chef Billy Parisi says

      August 22, 2020 at 6:11 am

      after adding the rice

      Reply
  3. Rehab says

    August 06, 2020 at 10:00 am

    5 stars
    Looks beautiful! Thank you chef Billy!

    Reply

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ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

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