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JAMAICAN COCONUT RICE

Jamaican coconut rice is a true staple food. The addition of coconut milk while simmering the rice makes for a true tropical delight. This rice can be made with either red beans or pigeon peas to be authentic. It is served as side dish with everything, fish, chicken, goat etc. I served it alongside the famous jerk chicken and it was delicious!







JAMAICAN COCONUT RICE



PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins


Recipe type: Side Dish
Cuisine: Jamaican
Serves: 4


INGREDIENTS1 Tablespoon coconut oil
1 garlic clove, minced
1 green onion, chopped
¼ teaspoon dried thyme
½ can kidney beans or pigeon peas, drained and rinsed
1 cup water
1 cup lite coconut milk
1 cup long grain white rice
½ teaspoon salt


INSTRUCTIONS
Heat oil in a large saucepan over medium high heat and add garlic, onions and thyme, saute for about 2 minutes taking care to not burn the garlic.
Add the beans, water, coconut milk to the pan, stir and bring to a boil.
Add in the rice and salt and cover
Turn the heat down to low and simmer for 15 to 20 minutes or until the liquid is absorbed and the rice is tender.
Serve warm