Harbor Restaurant and Bar's Jamaican Rice and Peas (Red Beans and Rice)

4 to 6 main dish servings, 8 to 10 side dish servings
  • 1 (16-ounce) package dried red kidney beans
  • 10 cups, plus 4 cups water
  • 3 cloves crushed garlic
  • 1 coconut
  • 3 scallions, sliced
  • 1 tablespoon salt
  • 1/4 pound butter
  • 4 cups uncooked rice (recommended: Uncle Ben's Converted Rice)
  • Bring beans, 10 cups water, and garlic to boil at high heat. Simmer for about 1 hour or until beans are soft.

  • Crack coconut, remove shell, and cut meat into small pieces. Put half of the coconut into blender with 2 cups water and puree. Repeat for remaining coconut. Strain the coconut through a strainer squeezing the milk out of the coconut (you will end up with approximately 3 cups of coconut milk).

  • Add coconut milk, scallions, salt, and butter to the beans and bring to a boil. Then add rice and stir with a fork. Turn to low heat and cook for 30 minutes or until water is cooked out. Be sure not to stir the rice until water is gone.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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