Traditional Jamaican rice and beans
Votes: 3
Time: 1 hour 55 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Traditional Jamaican rice and beans - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups red kidney beans (soak overnight and drain)
- 1.5 cups long grain rice
- 2 crushed cloves of garlic
- 1/2 cup unsweetened coconut milk
- 3 green onions, thinly sliced into half rings, plus a few more for garnish
- 1 Scotch bonnet pepper, sliced
- 3 sprigs of fresh thyme
- Salt and ground black pepper
We recommend
Recipes with similar ingredients: Kidney beans, long-grain rice, coconut water, green onions, thyme, chili pepper, garlic
Cooking the dish according to the recipe:
- Place the beans and garlic in a medium saucepan and cover with cold water. Bring to a boil and simmer over low heat until the beans are tender, about 1 hour to 1 hour 30 minutes.
- Once the beans are tender, add the coconut milk, green onions, Scotch bonnet pepper, and thyme, and increase the heat to bring the contents of the pan back to a boil. Add the rice, season with a little salt and pepper, cover the pan, and cook until the rice is tender and has absorbed most of the liquid.
Transfer the rice and beans to a large serving bowl, taste for seasoning, add more salt and pepper if needed, and garnish with chopped green onions.
Categories:
Similar recipes
