Jamaican Rice and Beans

  • Active Time 15m
  • Total Time 2h 25m

Makes 4 servings


  • 4 cups water
  • 1 cup pinto beans, covered with water, boiled for 2 minutes,
  • allowed to rest in the water for 1 hour and then drained
  • 1 tablespoon vegetable oil
  • 1/2 cup minced onion
  • 1/2 cup scallions, cut into 1/4-inch rounds
  • 1 tablespoon fresh thyme, minced or 1/2 tablespoon dried
  • 1 clove garlic, minced
  • 1 teaspoon chopped jalapeno pepper
  • 1/4 cup unsweetened coconut milk (see Note) or canned coconut cream (optional)
  • 1 cup uncooked rice
  • Salt and ground pepper


In a 4-quart saucepan or stockpot, bring the water to a boil. Add the prepared beans, vegetable oil, onion, scallions, thyme, garlic and jalapeno pepper. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes.

Add the coconut milk or cream, rice and salt and pepper, to taste. Bring to a boil, lower heat, cover and simmer for 20 minutes. Allow to stand, covered, on the stove for 5 minutes before serving.

NOTE: The best way to make coconut milk is to take the skin off the fresh coconut, put the coconut meat into a blender with a bit of water. Blend until the meat has a creamy texture, and strain the milk through cheesecloth.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3852

nutrition information per serving

428 calories; 8g total fat; 0mg cholesterol; 13mg sodium; 76g carbohydrates; 14g fiber; 15g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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