How to Prepare Jamaican Coconut Rice and Beans

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By laotzu
User-Submitted Article

Article Rating: (3 Ratings)

Choosing the right coconut.
Preparing the beans.
Choosing the rice.
Which spices to use.

Difficulty: Moderately Easy

Instructions

Step 1

Buy a white coconut from the produce department in the grocery store. Shake it to make sure it has coconut water in it. That means it is fresh. To prepare the coconut, use a screw driver or an ice pick in 2 of the 3 "eyes" on the top of the coconut and pour out the water. Pour the coconut water into a glass. This water must appear cloudy, but not oily. Use a hammer to crack the shell of the coconut and then a small knife to remove the coconut from the shell. Cut up coconut into small pieces and place into blender. Fill blender with water and "grate". Pour off coconut milk thru strainer into a pan. Do this twice and save the coconut milk.
Step 2

Open 2 cans of dark red kidney beans. Set aside. Measure 2 cups of Calrose rice; rinse thoroughly until the rinse water is almost clear. Drain off excess water. Set aside 3 stems of fresh thyme and 1 stalk of chopped scallion.
Step 3

Use an 8 quart rice pot; pour rice into pot and add the full contents of red kidney beans, do not drain. Add scallions and thyme and a tsp. of olive or vegatable oil. Add coconut milk and stir. Milk will be about 1 inch above contents of other ingredients. Put on HIGH HEAT and stir constantly until a full boil. After a full boil, cover pot and place on LOW HEAT for 25 or 30 minutes .... and ENJOY!!

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