Servings: 4 people
Calories: 741kcal
Ingredients
- 2 cups Long Grain White Rice
- 1 cup Dry Red Kidney Beans soaked
- ¼ teaspoon Ground Nutmeg feel free to use whole and grate your own
- 4-5 Allspice Berries
- 1 teaspoon Black Pepper
- 1 teaspoon Kosher Salt
- 1 Yellow Onion diced
- 4-6 Green Onions diced
- 6-8 Garlic Cloves chopped
- 4-6 stems Fresh thyme
- 2 Habanero Peppers
- 2 Bay Leaves
- 13.5 oz Can Unsweetened Coconut Milk
- 3 cups Water
Instructions
Prepare the Beans
- Soak the beans overnight.
Prepare the Spices
- Mix kosher salt, black pepper, and nutmeg together in a small ramekin or bowl. Set aside.
Prepare The Coconut Milk
- Sauté yellow onions 1-2 minutes in large skillet. Add the cloves of garlic and cook another 30 seconds. Season with a pinch of the spice mix and stir.
- Add the coconut milk and let cook at a simmer for 2 minutes. Remove from heat and set aside. Add the coconut milk mixture to a blender and puree until smooth. Add the puree back to the skillet along with the allspice berries, bay leaf, half the fresh thyme, and habanero pepper. Simmer for 10-15 minutes to allow the flavors to come together.
- Remove the pepper after cooking.
Cook the Beans
- In a separate large sauce pan or dutch oven pot add the beans, water, the remaining thyme, the other bay leaf, and a tablespoon of the spice mix. Bring to a boil then reduce to a simmer and cook covered about 30 miinutes.
Cook the Rice
- Wash rice with water until it runs clear. Add the cups of rice and the coconut milk mixture to the beans plus extra water and cook on simmer covered for about 25 minutes.
Notes
For quick soaking method bring the beans to a quick boil then remove from heat and allow to soak for an hour.
Go with a full fat coconut milk versus the light offerings. You want to maximize flavor in this dish. Be careful when shopping for it as you don't want to buy coconut cream for this dish.
Use a good vegetable broth in place or in combination with water for more flavor.
Use the whole habanero chili uncut. The rice and peas will absorb the fruity flavor of the pepper without getting all the heat.
Cooking time will vary depending on a few different factors including pot/pan used, amount of rice/beans used, temperature cooked at, etc.
This is an easy cook side dish. Feel free to stick to the recipe as is, but as always I strongly encourage you to make it your own and add a few tweaks.
Serve with other classic Jamaican dishes like curry chicken, oxtail stew, curry goat, etc.
This dish is even better the next day. Enjoy the leftover rice for a few days!
Nutrition
Calories: 741kcal | Carbohydrates: 114g | Protein: 20g | Fat: 24g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 619mg | Potassium: 1107mg | Fiber: 12g | Sugar: 6g | Vitamin A: 222IU | Vitamin C: 19mg | Calcium: 117mg | Iron: 6mg
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