Jamaican rice

Jamaican rice

I propose today to treat you with a good dish of Jamaican rice. This is the perfect recipe for a quick and complete dinner. This rice is deliciously fragrant because it cooks in coconut milk. It is accompanied by red beans, and it is also well seasoned. You know I love when it’s spicy.

The good thing about this dish is that everything cooks together, without the fuss. We put everything in the pan, we cover and we just have to let it cook on a low heat.
You can even make this recipe directly in a rice cooker. It’s even more convenient. I know many of you have one. It is a very practical device. You can do lots of things with it. The recipe is exactly the same.

I think this rice is enough on its own. It is a very good vegetarian meal. But, it is also the ideal accompaniment to a jerk chicken. And there, I realize that the jerk chicken recipe is not on the blog. Yet I was convinced that she was there. I’m going to have to fix that real quick.

In the meantime, I leave you with this delicious rice recipe that is sure to make you travel.

Jamaican rice:

2 stalks of fresh onion
2 tbsp oil
300 g rice (long parboiled)
250g kidney beans (canned)
1 small red pepper (according to taste)
300ml coconut milk
vegetables soup
salt pepper
lime

Finely chop the fresh onion.
Fry the white in a little oil. Keep green for service.
Add the rice and cook for 1 to 2 minutes.
Add the whole chilli just split, the rinsed and drained beans and the coconut milk. add broth. There should be a good centimeter of liquid above the rice. Season and cover.

Bring to a boil over medium heat, then lower the temperature almost to a minimum. Leave to cook without lifting the lid for about 20/25 minutes.

Serve with green onions and lemon.

Jamaican rice

To finish: it’s up to you to dose the chilli according to your desires. It still needs to be raised a bit.
You can also choose fragrant rice.

And above all, do not forget to serve with the little golden layer that is at the bottom of the pan.

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