Jamaican Rice Recipes

Steps:

• Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.

Steps:

• Rinse rice in a fine strainer.
• Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
• Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

Steps:

• Place beans, garlic, coconut milk and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer the beans until they are tender, about 2 hours.
• Add 2 1/2 cups water, rice, scallions, thyme, 1 tablespoon of salt, and some freshly-ground black pepper. Bring mixture to a boil, stir, then reduce heat, cover, and cook without stirring about 20 minutes, until rice has absorbed all the liquid.
• Allow mixture to stand for 15 minutes, still covered. Fluff rice and beans with a fork before serving and add additional salt and pepper, to taste, if desired.

Steps:

• Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid.
• Place the beans and the three cups liquid to the pot along with the reaming ingredients.
• When it comes to a boil, add in the rice. Let it boil for 20 minutes and simmer when all the water has dissolved.
• Stir it with wooden spoon.

Steps:

• Rinse and sort beans and place in a stockpot.
• Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
• Drain and rinse beans.
• Bring to a boil with chicken stock, water, and coconut cream.
• Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
• Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
• Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
• Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
• Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
• For Vegetarian use water not the chicken broth or stock.