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    You are in: Home / Recipes / Jamaican Beans and Rice Recipe
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    Jamaican Beans and Rice

    Jamaican Beans and Rice. Photo by PaulaG

    1/1 Photo of Jamaican Beans and Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Alyss05's Note:

    The idea for this recipe came from the book Nourishing Traditions by Sally Fallon and Mary Enig. The way I make it these days, however, is not much like the recipe in the book :) This is a really tasty, very filling, "meal in a bowl" type recipe. It has all the creamy, starchy goodness of macaroni and cheese but with no dairy! Coconut milk provides vital medium chain fatty acids and beneficial saturated fats to your diet, as well as tasting absolutely delicious. 3 cups of liquid to 1 1/2 cups of rice will make a risotto like consistency. If you want a bit more sauce increase the liquid to 3 1/2 cups total.

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    Units: US | Metric



    1. 1
      Heat the oil in a deep skillet or medium sized saucepan with a good lid to medium high.
    2. 2
      Salt and pepper the chicken thighs and place them in the pan, skin side down.
    3. 3
      Brown both sides of the chicken thighs and then remove from the pan and keep warm.
    4. 4
      Adjust the fat in the pan by removing some or adding some and add onions to the fat in the pan.
    5. 5
      Sprinkle with salt, pepper, thyme and curry powder and saute until they start to soften.
    6. 6
      Add rice and stir to coat the rice with the oil and seasonings.
    7. 7
      Add the liquid to the pan and raise heat to high.
    8. 8
      Scrape the bottom of the pan to get up the crusty bits and incorporate everything together.
    9. 9
      When the pot boils nestle the browned chicken into the rice and put the lid on the pan.
    10. 10
      Turn heat down to low and let simmer for 45 minutes or until rice is tender and chicken is cooked through.
    11. 11
      Remove chicken from the rice and remove skin and bones.
    12. 12
      Shred meat and return to the rice.
    13. 13
      Add beans and any vegetables, stir to combine and let sit over low heat to warm the beans and vegetables.
    14. 14
      Serve with pineapple or mango chutney and a big green salad!

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    Ratings & Reviews:

    • on September 27, 2008


      Great. Easy. The rice ( I used basmati ) was mushier than I prefer so I'll cut down on chicken broth next time. I didn't add the kidney beans - tasted it both ways and liked it better without. Added some steamed green peas. Will keep and use again. Thanks, Jan

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2008


      This made using 2 boneless chicken thighs and dark red kidney beans. I do think that the amount of curry powder needs to be increased. It made a nice dish served with Green Tomato Chutney and Mexican Cornbread. Made for *PAC Autumn 2008*

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Jamaican Beans and Rice

    Serving Size: 1 (283 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 661.1
    Calories from Fat 242
    Total Fat 26.8 g
    Saturated Fat 17.3 g
    Cholesterol 39.4 mg
    Sodium 461.0 mg
    Total Carbohydrate 81.5 g
    Dietary Fiber 11.3 g
    Sugars 6.6 g
    Protein 25.1 g

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