Jamaican Rice and Beans
This easy meal has an island flavor accent, owing to the coconut milk. Most of the ingredients are pantry staples, so you can whip this up on short notice or when the weather is not friendly, and you are short on time to grocery shop.
Makes
Serving size
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 cloves of garlic, minced
⅓ green pepper, diced
½ jalapeño pepper, minced
1 can kidney beans, rinsed and drained
1 cup coconut milk
2 cups white rice, cooked
¼ teaspoon black pepper, freshly grounded
1 large sprig of fresh thyme
½ teaspoon sea salt (optional)
Instructions
- Heat the olive oil in a medium saucepan on medium heat.
- Add onion, garlic and peppers. Reduce heat to low and stir until softened, about 10 minutes.
- Add the kidney beans and coconut milk to the cooked veggies.
- Add the cooked rice, salt, if desired, and pepper.
- Add the sprig of fresh thyme.
- Mix thoroughly and cook, covered tightly, for 10-15 minutes on low heat. Enjoy!
Cooking Tip
This recipe is a great way to use leftover rice from a take-out meal. Be sure not to keep the rice more than a couple days before using in a recipe like this.
Recipe contributed by FamilyCook Productions
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