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Coconut Rice and Beans
Jamaican-inspired coconut rice and beans with chicken, healthified for a high-protein weeknight meal.
Ingredients
Main
- 500 g chicken breastdiced
- 1½ tsp vegetable oil
- ½ medium yellow onionchopped
- 2 cloves garlicchopped
- 1 cup (200 g) long-grain rice
- ½ tsp salt
- ½ tsp gingerfreshly grated
- ½ cup chicken stock
- ½ cup water
- 200 ml light coconut milkKara
- 1 can kidney beansrinsed and drained
- 1 can green peasdrained
- 1 tsp dried thyme
- 1 whole Scotch bonnet chillior ½ tsp chilli flakes
- ½ lime lime(optional)
Method
- Sear the chicken
- Heat the oil in a medium pot over medium-high heat.
- Add the chicken and sear for 3–4 minutes until golden. Remove and set aside.
- Sauté the onion
- In the same pot, add the onion and sauté for 4–5 minutes until the edges begin to brown.
- Add the garlic and rice
- Add the garlic and rice, stir well and cook for 2–3 minutes, stirring often.
- Add the remaining ingredients
- Add the ginger, salt, stock, water, and coconut milk. Stir well.
- Add the kidney beans and green peas. Sprinkle the thyme over everything.
- Add the whole Scotch bonnet (or chilli flakes). Return the chicken to the pot.
- Cook
- Bring to a simmer, then turn the heat to low and cover.
- Cook for 15–20 minutes until the rice is done. Check after 15 minutes.
- Rest
- Remove from heat and cover for 10 minutes.
- Serve
- Fluff with a fork. Squeeze over lime if using. Discard the Scotch bonnet before serving.
Notes
Scotch bonnet: Cook it whole and discard at the end. It adds a gentle background warmth without making the dish hot. If using chilli flakes instead, stir them in with the liquids.
Adapted from Simply Recipes.
Divide into
4
servingsNutrition Facts
Makes 4 servings
Serving size: 1 of 4 servings
Calories
Per serving
543
Total recipe
2173
Total Fat
12.5g50g
Total Carbs
67g268g
Dietary Fiber
7.8g31g
Protein
49.3g197g