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Red Beans and Rice

Ingredients

  • 2 cups basmati rice
  • 1 can red kidney beans including liquid
  • 1 can coconut milk
  • Chicken stock approx 1 2/3 cups
  • 1 tablespoon minced garlic
  • 1 small onion chopped
  • 1 teaspoon dried thyme
  • 2 teaspoons salt to taste
  • 1 teaspoon black pepper

Instructions

  • Rinse the rice thoroughly in cold water then let soak in water for at least 15 minutes.
  • Drain the liquid from the can of beans into ameasuring cup and add the can of coconut milk and enough stock to make (approx.)four cups of liquid. (Use the appropriate ratio according to rice cooker instructions.)
  • Add all the ingredients to the rice cooker, stirring to mix, and set to cook.
  • Remove from the pot immediately once cooked and fluff with a fork.

Notes

I didn't have any kidney beans handy, so I used a can of black soy beans. They tasted fine, but didn't give the rice the usual red colour.
Original recipe recommended long grain rice, basmati was all I had. Turned out just fine. It only took about 15 minutes.
Adapted from Cook Like A Jamaican