Rice and beans is a great side dish that is perfect with jerk chicken. Similar to Jamaican rice and peas, but made with red kidney beans.
Prep Time: 10minutes
Cook Time: 45minutes
Total Time: 55minutes
6scallions/green onions, thinly sliced
1scotch bonnet pepper
1cankidney beans (28 oz can), drained
2cupsuncooked long grain rice
Use a saucepan, pot, or dutch over that has a lid and is large enough for the whole dish.
Heat oil in the large saucepan/pot/dutch oven over medium high heat.
Add onions, scallions, garlic and lime zest and cook for 3-5 minutes, or until tender and the onions are starting to caramelize.
Stir in the rice, kidney beans, scotch bonnet pepper, salt, thyme and all spice berries. Cook for 1-2 minutes, stirring constantly.
Pour in the water and stir, making sure none of the rice is sticking to the bottom of the pot.
Bring to a boil and then reduce heat to a low simmer. Cover with a lid and cook until the rice is tender and has absorbed all the water. This should take 10-15 minutes. Lift off the lid and stir the rice after it has been cooking for about 5 minutes. If the rice still seems a little crunchy after all the water has been absorbed, you could add another 1/4 cup or more and then continue to cook.
Serve with the jerk chicken for a taste of Jamaica!