Dinner Tonight: West Indian Rice and Beans Recipe
This recipe provides a straightforward method for preparing West Indian rice and beans. It combines kidney beans, coconut milk, vegetable broth, and spices like thyme and allspice with rice, simmered until tender and finished with fresh green onions. It's a flavorful and satisfying vegetarian dish.
Equipment
- 1 Saucepan or Pot Medium size with a lid
- 1 Measuring Cups and Spoons
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 2 cups vegetable broth
- 1 can 15-ounce kidney beans, drained and rinsed
- 1 cup canned unsweetened coconut milk
- 1 jalapeño deseeded and minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 3/4 cup medium-grain white rice
- 1 cup thinly sliced green onions
Instructions
- Drain and rinse the canned kidney beans thoroughly under cold water.
- Deseed and mince the jalapeño pepper.
- Combine the vegetable broth, drained kidney beans, coconut milk, minced jalapeño, dried thyme, and ground allspice in a medium saucepan or pot.
- Bring the mixture to a gentle simmer over medium heat.
- Stir in the medium-grain white rice.
- Cover the pot with a lid and reduce the heat to low.
- Simmer for 18-20 minutes, or until the rice is cooked and the liquid has been absorbed.
- Remove the pot from the heat and let it stand, covered, for 5-10 minutes.
- Thinly slice the green onions.
- Stir most of the sliced green onions into the rice and beans, reserving some for garnish before serving.
Notes
Ensure the kidney beans are thoroughly drained and rinsed to remove excess starch and sodium. Using medium-grain white rice is specified and helps achieve the desired texture; avoid substitution if possible. Adjust the amount of minced jalapeño or include the seeds for more heat, according to preference. Simmer gently once the rice is added to prevent sticking and ensure even cooking. Allowing the pot to rest off the heat for 5-10 minutes after cooking allows the rice to fully absorb any remaining liquid and become fluffy.