This rice is incredibly flavourful. So flavourful that you can eat it plain. It's a fantastic side for the Jamaican Jerk Chicken recipe (refer above). This recipe is adapted from this Caribbean Rice and Beans by Immaculate Bites.
Course: Rice, Side
Servings: 4- 6
Author: Nagi | RecipeTin Eats
2tbspoil(canola, vegetable, peanut, olive oil)
2garlic cloves, minced
1/2onion, diced (brown, white, yellow)
1/2tspdried thyme or 1 small fresh thyme sprig
1cuplong grain rice(uncooked)
14oz / 400g can red kidney beans, rinsed and drained
3/4cupwater(or 1 cup if you like your rice very soft)
1small bay leaf
2tspcajun spice mix(Note 1)
Heat oil in a medium saucepan over medium high heat.
Add garlic and sauté for 30 seconds. Add onion and thyme, and sauté for 3 minutes until translucent and just starting to turn golden brown.
Add remaining ingredients and stir to combine. Put the lid on and bring to boil, then turn the heat down to low.
Cook for around 20 minutes, until all the water is absorbed (tilt the saucepan - if there is no water, then it is ready).
Remove from the stove and allow to rest for at least 10 minutes before serving. During this time, any residual water will be absorbed and the rice will continue to cook.
I served this with Jamaican Jerk Chicken Drumsticks.
1. You can get cajun spice mix from the spice and herb section of the supermarket. It is no more expensive than other spices.2. The original recipe called for 1 Scotch Bonnet to be finely diced and sautéed with the garlic. I omitted it because I serve this rice as a side dish for Jerk Chicken which is very strong flavoured and spicy.3. Nutrition for the Caribbean Rice with Beans based on 6 servings (as a side).