Description
A comforting Jamaican classic made with creamy coconut milk and earthy beans, perfect for family meals and gatherings.
Ingredients
Scale
- 50g / 3 tbsp unsalted butter (or 2 tbsp canola or vegetable oil)
- 2 garlic cloves, finely minced
- 1 small onion, finely chopped
- 1 tsp dried thyme
- 1 tsp all spice powder (sub mixed spice)
- 2 bay leaves, preferably fresh
- 1 scotch bonnet or habanero chili (whole, optional)
- 2 x 400g / 14oz cans red kidney beans, drained
- 1 x 400ml / 14oz coconut milk, full fat
- 1 cup water
- 1 tsp cooking salt
- 2 cups long grain white rice
Instructions
- Preheat oven to 200°C/400°F (180°C fan).
- Melt butter over medium-high heat in an ovenproof pot.
- Add garlic and onion; sauté until translucent, about three minutes.
- Stir in thyme, all spice, bay leaves, and whole scotch bonnet.
- Pour in coconut milk, water, beans, and salt. Bring to a simmer.
- Stir in rice quickly to distribute.
- Cover pot and transfer to oven; bake for 40 minutes.
- Rest with the lid on for 15 minutes. Fluff and serve, discarding bay leaves and scotch bonnet.
Notes
For a vegan version, substitute butter with oil. Adjust spiciness by keeping the scotch bonnet whole or piercing it.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg