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Home > Jamaican rice and beans

Jamaican rice and beans

Recipe Information

Servings 8
Preparation Time 20 Minutes
Cook Time 2 Hours, 30 Minutes
Total Time 2 Hours, 50 Minutes
Difficulty Intermediate
Main Ingredient Rice; Beans
Category Rice & Grains; Beans & Legumes
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Caribbean
Cooking Method Boiling
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy


  • 8 ounces small dried red beans 

  • 1 quart water 

  • 16 ounces chicken stock 

  • 1/2 cup coconut cream 

  • 2 teaspoons fresh thyme leaves

  • 1/2 teaspoon ground allspice 

  • 2 scallions, finely chopped

  • 1/2 cup white onion, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon black pepper 

  • 1 1/2 teaspoons kosher salt 

  • 1 chili pepper, whole

  • 1 teaspoon brown sugar 

  • 2 1/4 cups uncooked long-grain rice 



  • Rinse the beans in a colander, and place them in a stockpot. Pour water over the beans until they are completely covered, and allow them to soak overnight. In the morning, drain the beans in a colander and rinse with cold water.

  • Pour chicken stock, water, and coconut cream into a stock pot, add the beans, and bring the mixture to a boil. Cover the pot, reduce the heat, and allow the stock to simmer until the beans become tender (about 1 1/2 to 2 hours).

  • Add the remaining ingredients to the stockpot, and add additional stock to the mixture if the liquid is not at least one inch over the rice. Bring to a boil, then cover and reduce heat. Allow the rice and beans to simmer until the rice is tender (about 20-30 minutes). Serve immediately.


Nutrition (per serving)

  • Calories: 286 cal

  • Total fat: 4g

  • Saturated fat: 3g

  • Cholesterol: 0mg

  • Sodium: 530mg

  • Carbohydrate: 56g

  • Fiber: 1g

  • Protein: 7g