📝 About This Recipe
Often called the 'coat of arms' of Jamaican cuisine, this iconic dish is a soulful symphony of nutty basmati rice, tender kidney beans, and rich coconut milk. Infused with the aromatic heat of Scotch bonnet pepper, fresh thyme, and crushed pimento berries, it delivers a complex flavor profile that is both comforting and exotic. This one-pot masterpiece is more than a side dish; it is a celebration of Caribbean heritage that brings the warmth of the islands to your dinner table.
🥗 Ingredients
The Aromatics
- 3 stalks Scallions (bruised with the back of a knife)
- 4 cloves Garlic (smashed)
- 6 sprigs Fresh Thyme (whole)
- 1 whole Scotch Bonnet Pepper (must be kept whole to avoid excessive heat)
- 8-10 whole Pimento Berries (Allspice) (crushed slightly)
- 1 inch Fresh Ginger (peeled and sliced)
The Base and Grains
- 2 cups Long-grain Parboiled or Basmati Rice (rinsed until water runs clear)
- 1 can (15 oz) Red Kidney Beans (with the liquid (aquafaba) reserved)
- 1 can (13.5 oz) Full-fat Coconut Milk (unsweetened)
- 1 cup Vegetable Stock or Water (adjust based on the bean liquid volume)
Seasoning
- 1.5 teaspoons Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Brown Sugar (to balance the richness)
- 1 tablespoon Butter (unsalted)
👨🍳 Instructions
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1
Thoroughly rinse the rice in a fine-mesh sieve under cold running water for 2-3 minutes until the water is completely clear. This removes excess starch and ensures fluffy, non-sticky grains.
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2
In a large, heavy-bottomed pot (a Dutch oven is ideal), combine the canned kidney beans along with their liquid, the coconut milk, and the smashed garlic cloves.
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3
Add the bruised scallions, whole thyme sprigs, crushed pimento berries, and sliced ginger to the pot.
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4
Measure the total liquid in the pot. You need roughly 4 cups of liquid for 2 cups of rice. Add the vegetable stock or water until you reach the desired volume.
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5
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium and let the aromatics simmer for 10 minutes. This 'seasons' the water before the rice is added.
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6
Stir in the salt, black pepper, brown sugar, and the tablespoon of butter. Taste the liquid; it should be slightly over-salted, as the rice will absorb the salt.
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7
Add the rinsed rice to the pot and stir once to distribute the beans and rice evenly.
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8
Place the whole Scotch bonnet pepper on top of the rice. Do not cut it! The goal is to infuse the flavor and aroma without releasing the intense capsaicin heat.
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9
Wait for the liquid to return to a simmer, then turn the heat down to the lowest possible setting.
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10
Cover the pot with a tight-fitting lid. If your lid isn't perfectly tight, place a piece of foil or parchment paper over the pot before putting the lid on to trap all the steam.
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11
Cook undisturbed for 25-30 minutes. Do not lift the lid! This is crucial for the steaming process.
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12
After 30 minutes, turn off the heat but leave the pot covered for another 10 minutes to allow the moisture to redistribute.
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13
Carefully remove the lid. Pick out and discard the Scotch bonnet pepper (be careful not to burst it), the thyme stems, scallions, and ginger slices.
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14
Using a fork, gently fluff the rice to mix the beans and release the steam. The rice should be tender, fragrant, and beautifully tinted by the bean liquid.
💡 Chef's Tips
Always use full-fat coconut milk for the most authentic, creamy mouthfeel; light versions will result in a less flavorful dish. If you prefer using dried beans, soak them overnight and boil them until tender before starting the recipe, using the cooking water as your base liquid. Be extremely careful when handling the Scotch bonnet pepper; if it punctures during cooking, the dish will become significantly spicier. For the best texture, use a heavy-bottomed pot or a cast-iron Dutch oven to ensure even heat distribution and prevent the bottom from burning. If the rice is still a bit firm after the liquid is absorbed, add 2 tablespoons of hot water, cover tightly, and steam for 5 more minutes.
🍽️ Serving Suggestions
Serve alongside authentic Jamaican Brown Stew Chicken for a classic Sunday dinner. Pair with spicy Jerk Chicken or Jerk Shrimp to balance the heat with the creamy coconut rice. Accompany with fried sweet plantains and a simple cabbage slaw for a complete Caribbean feast. Goes beautifully with a cold glass of Sorrel drink or a ginger beer to refresh the palate. For a vegetarian delight, serve with a hearty Caribbean chickpea curry.