Dinner

Jamaican Coconut Rice Recipe

Name: Jamaican Coconut Rice Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Cuisine: Jamaican
Ingredients: 14 oz can coconut milk; 1/4 cup water; 1/2 teaspoon ground allspice; 1/2 teaspoon salt; Pinch of freshly ground black pepper; 3 fresh thyme sprigs; 1 hot pepper (optional); 1 garlic clove, crushed; 1 cup long-grain white rice (such as jasmine); 15 oz can dark red kidney beans, rinsed and drained

Bynova cole February 21, 2026February 21, 2026

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Introduction

Jamaican Coconut Rice is a fragrant and flavorful side dish that’s a staple in Caribbean cuisine. Combining creamy coconut milk with aromatic spices and tender kidney beans, it pairs perfectly with grilled meats or spicy dishes.

The image shows a close-up of two white bowls filled with Jamaican coconut rice and red kidney beans. The rice is light beige with specks of seasoning, mixed evenly with glossy deep red kidney beans. A small bunch of fresh green herbs sits on top of the rice in the front bowl. The bowls have a textured pattern and are set on a colorful cloth with a white marbled surface beneath. In the background, two red wooden pepper mills are blurred. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz can coconut milk
1/4 cup water
1/2 teaspoon ground allspice
1/2 teaspoon salt
Pinch of freshly ground black pepper
3 fresh thyme sprigs
1 hot pepper (optional)
1 garlic clove (crushed)
1 cup long-grain white rice (such as jasmine)
15 oz can dark red kidney beans (rinsed and drained)

Instructions

Step 1: In a medium saucepan over medium-high heat, combine the coconut milk, water, ground allspice, salt, black pepper, thyme sprigs, hot pepper (if using), and crushed garlic. Bring the mixture to a boil.
Step 2: Stir in the rice, then reduce heat to low. Cover the saucepan and cook for 20 minutes, or until all the liquid is absorbed and the rice is tender.
Step 3: Remove the pan from heat. Carefully remove and discard the thyme sprigs, garlic, and hot pepper.
Step 4: Gently stir in the rinsed and drained kidney beans. Cover the pan again and let the rice stand for 5 minutes before serving.

Tips & Variations

For extra flavor, toast the rice in a little oil before adding the liquid.
Use coconut water instead of plain water for a richer coconut taste.
If you prefer less heat, omit the hot pepper or use a milder variety.
Fresh thyme can be substituted with 1/2 teaspoon dried thyme if fresh is unavailable.

Storage

Store leftover coconut rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove with a splash of water to restore moisture.