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+ servings

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.
Course Appetizer, Main, side
Cuisine American, Caribbean, Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 429kcal


  • 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


  • 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.


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.


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