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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