Coconut-Infused Jamaican Rice and Kidney Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired caribbean ready in about 35 minutes pairs long grain white rice, drained and rinsed 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.

★ 4.3 (11 ratings) Prep: 10 min Cook: 25 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Coconut-Infused Jamaican Rice and Kidney Beans take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Infused Jamaican Rice and Kidney Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.

Can I substitute ingredients in Coconut-Infused Jamaican Rice and Kidney Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Infused Jamaican Rice and Kidney Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Infused Jamaican Rice and Kidney Beans?

Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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