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Jamaican Cook-Up Rice
A flavorful one-pot dish where rice, beans, and vegetables are simmered together with coconut milk and a blend of Caribbean spices. It's a hearty and versatile meal that can be enjoyed as a main course or a substantial side.
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- 1 tablespoon Olive oil
- 1 medium Medium yellow onion, diced
- 1 medium Red bell pepper, seeded and diced
- 3 cloves Garlic cloves, minced
- 0.5 medium Scotch bonnet pepper, seeded and minced (optional)(use gloves)
- 2 cups Uncooked long-grain white rice, rinsed
- 3.5 cups Water
- 15 ounces Canned red kidney beans, rinsed and drained
- 0.5 cup Canned coconut milk (full fat)
- 2 teaspoons Curry powder (preferably Jamaican)
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Salt(or to taste)
- 0.5 teaspoon Freshly ground black pepper(or to taste)
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- 1
Heat olive oil in a large saucepan or Dutch oven over medium heat. Add diced onion, bell pepper, minced garlic, and minced Scotch bonnet pepper (if using). Cook, stirring often, until vegetables begin to soften, about 5 minutes.
- 2
Stir in the rinsed rice, coating it with the oil and vegetables. Cook for 1-2 minutes until the rice is slightly opaque.
- 3
Add water, rinsed kidney beans, coconut milk, curry powder, dried thyme, salt, and black pepper. Stir well to combine and bring the mixture to a simmer.
- 4
Once simmering, reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid during this time.
- 5
Once cooked, remove from heat and let stand, covered, for 5-10 minutes. Fluff the rice with a fork before serving.
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- âRinsing the rice thoroughly is crucial to remove excess starch and prevent a gummy texture.
- âFor a spicier dish, leave some seeds in the Scotch bonnet pepper or add more.
- âEnsure the pot is covered tightly during the simmering process to trap steam and cook the rice evenly.
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- Add other vegetables like diced pumpkin, corn, or chopped spinach.
- For a heartier meal, add cooked chicken, beef, or salted cod.
- Substitute other types of beans like black-eyed peas or pigeon peas.