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Jamaican Red Beans & Rice

We needed a side dish to go with one of our most favorite grilling recipes, Jamaican Jerk Marinated Turkey Breast.  I was pleasantly surprised to learn how easily this Jamaican Red Beans & Rice {aka Rice & Peas} Recipe, courtesy of Jamaica Travel and Culture.com, came together.

Jamaican Jerk Turkey Tenderloin

Jamaican Jerk Marinade is bursting with flavor and every one of the many ingredients that goes into it matters.  So when looking for a side dish to compliment this meal the simplicity of Red Beans and Rice was ideal.

Jamaican Red Beans & Rice1

The rice is infused with aromatics; garlic, scallion, thyme and the peppery flavor of an uncut Scotch bonnet pepper.  We’re looking for flavor but not heat.  Coconut milk is added to the cooking liquid adding yet another mild flavor layer.

If you can’t get to The Islands this weekend, these two dishes will bring that wonderful island flavor to you.

Jamaican Red Beans & Rice2

Jamaican Red Beans & Rice {rice & peas}
 
Author:
Ingredients
  • 2 cups rice (I used basmati)
  • 3 garlic cloves, chopped
  • 1 uncut scotch bonnet pepper (can sub jalapeno or serrano)
  • 3 scallions, crushed
  • 2 sprigs fresh thyme
  • 1 can Red Kidney Beans, rinsed and drained
  • 1 can coconut milk
  • ½ tsp. salt
  • 1 tsp. black pepper
Instructions
  1. Combine 4 cups water with garlic, scotch bonnet, scallions and thyme. Bring to boil. Add in rice, drained beans, coconut milk, salt & pepper. Return to boil, then reduce heat to a low simmer and cook for 30 minutes or until rice is tender.

 

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