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
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
Review This Recipe
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!
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