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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
- 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
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