Maggi Rice and Beans

Maggi Rice and Beans

In this recipe:

based on 1 reviews
This Looks YUMMY!
10 min.
35 min.
8 to 10 servings

This is a zesty twist on a basic rice and beans recipe, and can go well in any meal where you wish to add a hearty side.


  • 2 1/2 cups water
  • 1 can (15 ounces) red kidney beans, undrained
  • 1 1/4 cups coconut milk
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 4 MAGGI Chicken Flavor Bouillon Cubes, crushed
  • 2 sprigs thyme
  • 1 tablespoon butter
  • 2 cups long-grain white rice
  • 1 whole habanero chile
  • Chopped fresh thyme or parsley
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COMBINE water, beans and liquid, coconut milk, onion, garlic,
bouillon, thyme sprigs and butter in large, heavy saucepan. Bring mixture to a
boil. Stir in rice; return to a boil.

REDUCE heat to low. Place chile on top. Cover; cook for 20 to
25 minutes or until rice is tender and most of liquid is absorbed.

REMOVE thyme sprigs and chile before serving. Sprinkle with chopped

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Maggi Jamaican RIce and beans

This dish was very easy to make yet was lacking in flavor. I added lots of black pepper and garlic but still not crazy about it. My husband ate it up and said he enjoyed!

- Gina Hale from

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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