Caribbean Rice and Beans

The Coconut Milk adds a nice, almost creamy texture with a little bit of kick from the Jalapeno and Fresh Ginger. Great with Jerk Chicken (see Jerk Sauce /Chicken Recipes here).

2 Tbsp Olive Oil

1 Medium Onion – chopped

4 Garlic Cloves – chopped

4 Tbsp Ginger – chopped

1 Jalapeno – Chopped*(see notes)

1 Can Black or Kidney Beans

1 Can Coconut Milk

1 Cup Chicken Stock or Water

6 Sprigs Fresh Thyme or 1-2 Teaspoon Dry 

2 Cups Par-Boiled Rice

1 Teaspoon Salt

1. Heat oil in large Sauté Pan, add Onion and cook until softened, about 5 minutes
2. Add Jalapeno and Ginger, cook for 3 more minutes, add Garlic and stir
3. Add Rice, Beans, Coconut Milk, Chicken Stock, Thyme and Salt stir and bring to a boil
4. Cover and simmer on low for 15 minutes, Stirring Occasionally.
5. Remove from heat and let stand for 10 Minutes.
6. Fluff with fork and serve.

Note(s):

*Depending on how much Heat you like, you can seed the Jalapeno.