Coconut-Infused Jamaican Rice and Kidney Beans

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Fluffy Jamaican rice cooked with creamy coconut milk and tender kidney beans, seasoned with scallions, thyme, and allspice for a fragrant Caribbean side. This Caribbean recipe, ready in about 35 minutes, pairs long grain white rice, canned kidney beans, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups long grain white rice
• 1 cup, drained and rinsed canned kidney beans
• 1 cup coconut milk
• 1 1/2 cups water
• 3 whole, chopped scallions
• 3 fresh thyme sprigs
• 4 whole allspice berries
• 2, minced garlic cloves
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1 whole, optional habanero pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear; drain well.
2. Step 2: Heat 1 tbsp vegetable oil in a medium pot over medium heat. Add 2 minced garlic cloves and 3 chopped scallions; sauté for 2 minutes until fragrant.
3. Step 3: Add 1 cup canned kidney beans, 1 cup coconut milk, 1 1/2 cups water, 3 fresh thyme sprigs, 4 whole allspice berries, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 whole habanero pepper (optional). Stir to combine.
4. Step 4: Stir in the rinsed rice and bring the mixture to a boil over high heat.
5. Step 5: Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer gently for 18-20 minutes until the rice is tender and the liquid is absorbed.
6. Step 6: Remove from heat and let sit, covered, for 5 minutes to steam. Discard the thyme sprigs, allspice berries, and habanero before fluffing the rice with a fork and serving.