Jamaican Jerk Beans & Coconut Rice

Ingredients

• 1 can (15 oz / 425 g) Cooked kidney beans (canned, drained and rinsed)
• 2 tbsp Jerk seasoning
• 1 tbsp Olive oil
• 2 cloves Garlic
• 1/2 small Onion
• 3/4 cup Coconut milk
• 3/4 cup Long-grain white rice (uncooked)
• 1 1/4 cups Water
• 1/4 tsp Salt(optional)
• 1 tbsp Lime juice(optional)
• 1 tbsp, chopped Fresh cilantro (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion and mince the garlic. Drain and rinse the beans. Measure the rice, coconut milk, water, and jerk seasoning.

2. 2

   Cook the coconut rice: In a small pot, combine the rice, coconut milk, water, and salt (if using). Bring to a boil, then reduce to a low simmer, cover, and cook until the rice is tender, about 18 minutes. Remove from heat and let stand covered for 5 minutes.

3. 3

   Cook the jerk beans: While the rice cooks, heat olive oil in a skillet over medium heat. Sauté onion for 3 minutes, then add garlic and cook for 30 seconds. Stir in jerk seasoning, then add beans and 2–3 tbsp water. Cook, stirring, until fragrant and heated through, about 10 minutes. Stir in lime juice (if using).

4. 4

   Serve: Fluff the coconut rice and spoon jerk beans over the top. Garnish with cilantro (optional) and serve immediately.