Jamaican Coconut Rice & Beans

After my voyage into making Jerk Chicken, I wanted to try my hand at an accompanying dish to make a full on Jamaican meal. Since my boyfriend went to Jamaica for a holiday, all he could talk about was how amazing the food is - that was about 2 years ago, and he still goes on about it today! So I made it one of my tasks to learn how to make some of the dishes, including this one.

This take on coconut rice is a simple and healthier version bursting with flavour! It is great because you don't need to go and look for any special ingredients, most of them should be in your food cupboard already!

MY VERSION vs THE TRADITIONAL VERSION

• It is actually made using long grain white rice, however I wanted to keep it healthier so opted for brown, and since I only had basmati to hand (which most of us in Indian households do) I used this instead. Although it has a slightly stickier texture, it still tastes delicious and would actually pair better with some Jamaican Jerk Chicken as it wouldn't be too dry.

• You would also include some thyme, however as I didn't have any to hand I figured I would try it without and I honestly don't think it makes a huge difference. However you can always add it in if you like!

INGREDIENTS (serves 4):

• 1 tsp coconut oil

• 1/4 red onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 cup brown rice (I used basmati but you can also use long grain)

• 1/2 teaspoon salt

• 1/2 teaspoon fresh ginger, grated

• 1/2 cup water

• 1/2 cup chicken stock OR vegetable stock (I used 1 OXO cube is dissolved in 190ml water)

• 1 cup reduced fat coconut milk

• 1/2 400g can kidney beans, rinsed and drained

• 1 whole Scotch bonnet chilli

• lime (optional)

METHOD:

1. Heat the oil in a large pot over medium-high heat. Add the onions and sauté for 4-5 minutes, or until they begin to brown on the edges.

2. Add the garlic and rice then stir well and cook for another 2-3 minutes, stirring often.

3. Add the grated ginger, salt, water, stock and coconut milk and stir well. Then add the kidney beans and mix. Add the whole Scotch bonnet chilli - this is used to season the rice much like a bay leaf would in a curry.

4. Bring to a simmer, then turn the heat to low and cover. Allow to cook for about about 15-20 minutes, or until the rice is done. The time will differ depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes to ensure it isn't sticking at the bottom.

5. Once done, remove from the heat and cover for 10 minutes.

6. Serve and fluff with a fork to separate the grains. Sprinkle with a little lime juice if you desire. Discard the habanero (or you can eat it if you're feeling brave!)

NUTRITIONAL INFO - Per Serving:

275 kcal

40g carbs

8.7g fat

7.8g protein

5g fibre

0.5g sugar