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    Home » Recipes » Side Dish

    Jamaican Coconut Rice

    February 11, 2016 By Darlene at International Cuisine

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    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

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    4 from 1 vote

    Jamaican Coconut Rice

    Course Side Dish
    Cuisine Jamaican
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 1 Tablespoon coconut oil
    • 1 garlic clove minced
    • 1 green onion chopped
    • 1/4 teaspoon dried thyme
    • 1/2 can kidney beans or pigeon peas drained and rinsed
    • 1 cup water
    • 1 cup lite coconut milk
    • 1 cup long grain white rice
    • 1/2 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

     

    More Jamaica

    • Jamaican Hot Pepper Shrimp
    • Jamaican Jerk Chicken
    • Jamaican Garden Salad
    • Jamaican Key Lime Pie
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    Filed Under: Jamaica, Recipes, Side Dish, Vegetarian

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