Jamaican Red Beans and Rice

Jamaican Red Beans and Rice

Shivangi Rao
Course Entrees, Side Dish, Vegetarian Dishes


  • 1 tbsp coconut oil or cooking oil of choice
  • 3 garlic cloves grated
  • 1/2 yellow onion diced
  • 2 tsp adobo seasoning
  • 2-3 tsp cayenne or paprika
  • 1 tsp dried thyme
  • 1 tbsp organic tomato paste
  • 2 bay leaves
  • Salt & pepper to taste
  • 3-4 cups organic vegetable broth
  • 1/2 can full-fat coconut milk
  • 1 can kidney beans rinsed and drained
  • 2 cups uncooked white rice I use basmati or jasmine


  • Rinse rice and drain.
  • Heat a pot with oil. Add onions, garlic, cayenne, thyme, adobo, bay leaves, and let onions cook down in the spices.
  • Add tomato paste and continue to saute with onions.
  • Add in uncooked rice and rinsed beans to pan. Sautee for 1-2 minutes.
  • Add in 3-4 cups veggie broth along with 1/2 can of coconut milk.
  • Cover the pot with a lid and let it simmer on low-medium heat. Remove lid intermittently to gently stir. Add more water or broth if needed until rice is fully cooked.
  • Adjust seasonings to your liking.
  • Serve hot with Jerk Chicken or Jerk Tofu & Pineapple (both recipes on my blog)!
Tried this recipe?Mention @raodyrecipes if you like it!

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