Red Beans and Rice cooked with coconut milk, fresh thyme, scallions, and a whole scotch bonnet pepper brings a bright Caribbean flair to this Jamaican-inspired rice dish. The coconut milk adds subtle sweetness and creaminess while the scotch bonnet infuses aromatic heat without making the dish overwhelmingly spicy when it is cooked whole and removed before serving.
Jamaican Red Beans and Rice
During a trip to Jamaica years ago I fell for the vibrant flavors of island cuisine and this simple red beans and rice recipe is one of my favorites to recreate at home. It makes an excellent side for braised or stewed mains such as Jamaican brown stew chicken, jerk pork, or coconut shrimp stew, but it also stands alone as a vegetarian entree. Pair it with a crisp avocado and tomato salad for a fresh, balanced meal. This recipe is vegetarian, vegan, and gluten-free when prepared as written.
Rice and beans are a foundational combination across Latin America and the Caribbean because they are economical, filling, and nutritious. Beans provide fiber, plant-based protein, and slow-burning carbohydrates; rice adds energy and texture. In this Caribbean-style version, canned red kidney beans are cooked with long-grain rice in light coconut milk and water, then flavored with aromatics and herbs for a fragrant, comforting dish. The scotch bonnet pepper is added whole so it can gently flavor the cooking liquid without dispersing seeds and intense heat—perfect for those who want the flavor but not the full scorch of chopped hot pepper.
Why this method works
Sautéing the aromatics first builds flavor, and cooking rice directly in the seasoned coconut liquid helps the grains absorb those flavors evenly. Letting the covered pot rest off the heat for a final 10 minutes uses steam to finish the rice gently, preventing a gummy texture and allowing the flavors to meld.
Storage
This recipe yields multiple servings and is easy to halve if you need fewer portions. Store leftovers in an airtight container in the refrigerator for up to four days. To keep a longer supply, freeze cooled portions for up to three months; thaw overnight in the refrigerator and reheat gently with a splash of water to restore moisture.
How do you make red beans and rice from scratch?
- Heat a small amount of coconut oil or neutral oil in a medium heavy saucepan. Add crushed garlic, minced onion, chopped scallion, and a sprig of fresh thyme. Sauté briefly until the aromatics are fragrant and the onion begins to soften.
- Add uncooked long-grain rice and drained red kidney beans. Stir to evenly coat the rice with the aromatics and oil.
- Pour in light coconut milk and water, season with salt and freshly ground black pepper, and place a whole scotch bonnet pepper into the pot (do not chop it). Stir, bring the mixture to a boil, then reduce the heat.
- Remove the scotch bonnet pepper and discard it once the cooking liquid has absorbed enough flavor. Continue to cook the rice until most of the liquid is absorbed and it just skims the surface.
- Cover the pot, lower the heat to a gentle simmer, and cook for about 25 minutes.
- Remove the pot from the heat and keep it covered for 10 minutes so the residual steam finishes cooking the rice—do not lift the lid during this time.
- Fluff the rice with a fork and serve hot.
Ingredients (for about 10 servings)
- 1 tsp coconut oil or canola oil
- 1 garlic clove, crushed
- 1/4 cup onion, minced
- 1 scallion, chopped
- 1 sprig fresh thyme
- 1 15.5-oz can red kidney beans, rinsed and drained
- 2 cups uncooked long-grain rice
- Salt and freshly ground black pepper, to taste
- 2 1/4 cups water
- 1 13.5-oz can light coconut milk (about 1 3/4 cups)
- 1 whole scotch bonnet pepper (do not chop)
Instructions (concise)
- Sauté aromatics in oil until softened.
- Add rice and beans and stir to combine.
- Pour in coconut milk and water, season, and add the whole scotch bonnet. Bring to a boil, then remove and discard the pepper.
- Reduce heat, cover, and simmer for 25 minutes until liquid is nearly absorbed.
- Remove from heat and keep covered for 10 minutes to steam. Fluff and serve hot.
Notes
This recipe makes about 7 1/2 cups total. If you prefer more heat, you can finely chop the scotch bonnet and add a small portion during cooking—exercise caution, as these peppers are very hot. To lighten the dish further, use reduced-fat coconut milk or a smaller amount of coconut milk combined with broth.
Nutrition (per 3/4 cup serving)
Calories: 192.5 kcal; Carbohydrates: 36 g; Protein: 5 g; Fat: 3 g; Saturated Fat: 2.5 g; Sodium: 136.5 mg; Fiber: 2.5 g; Sugar: 1 g.
More rice dishes you might enjoy
- Instant Pot rice
- Dirty brown rice with shrimp
- Lentil and rice bowls with eggs and bacon
- Cilantro lime rice
- Spicy shrimp fried rice