Reviewed: Jul. 13, 2008

I'm giving this recipe 5 stars and only b/c the adjustments I made produced a really yummy dish. I didn't even attempt to use the original recipe after reading the comments. I turned this into a one-pot meal and it was quick, easy, and fabulous! Here's my recipe: 2 cups water 1 cup uncooked brown rice 1 cup coconut milk (or go ahead and use a whole can which = 2 cups) 1 can red beans (or kidney beans) 3 cloves garlic, chopped 1/4 C. green onion 2 Tbsp. sugar 1 tsp. dried thyme 1 tsp. curry powder Put all ingredients in a pot, bring to a boil, and cook until rice is tender (and liquid has reduced)--about 20-30 mins. Voila! I omitted the chile pepper b/c I wasn't sure if it would be too spicy for my kids, but I may try a small amount next time (or add a small can of green chiles). Tasted delicious!

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KIMBERMARIE


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Reviewed: Jun. 11, 2008

The liquid proportions for this recipe are wrong. I used 3 cans of coconut milk. I dumped everything into my rice cooker and set it to the brown rice setting. Once cooked, it was really lacking in flavor so I added all the seasonings in again. This dish has subtle flavor and was a good counterpart to the Jerky Chicken recipe on this site.

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Jewissa

	Cooking Level: Expert Home Town: Livermore, California, USA Living In: Davis, California, USA
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Reviewed: Mar. 22, 2008

Yes, if you've ever ate authentic jamaican beans and rice, then you know that it is a pretty dry dish. sooooo good though and also good with tofu in curry sauce right on top with a salad on the side.

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Ital Gal


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Reviewed: Jun. 17, 2007

I you like West Indian food this is close to any Ive ever had

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Lovie T.


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Reviewed: Nov. 13, 2006

I first tasted a variation of this recipe in Costa Rica on the east coast. Very similar. This recipe and the other I tasted in Costa Rica is one of the most satisfying foods I have ever eaten. Whats better, eaten once or twice a week I never get tired of it. Try it, you will love it. If you have a pressure cooker you can have the beans done in only 40 minutes to a nice soft consistency.

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Teach


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Reviewed: May 28, 2006

Ok, i'm a pretty good chef and was hesitant about this, I was pretty sure that it wouldnt be near enough liquid and boy was I right. To get this recipe right you will need 2.5C of coconut milk, 2C of brown rice, the onion and seasoning levels are fine, you need to use canned or precooked kidney beans, and finally to make it not bland as so many have complained, you need to add about 3tsp of white sugar. Anyone who has ever had raw coconut compared to the refined stuff will know why... I'll try to get my brother's version of this recipe (as made in Belize) much better and post it!

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AcadiaBoi

	Cooking Level: Expert Home Town: Halifax, Nova Scotia, Canada Living In: Wolfville, Nova Scotia, Canada
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Reviewed: Sep. 14, 2005

I changed this recipe up a whole lot- but in the end it turned out delicious. I made the brown rice seperately. In another pan I sauted 3 cloves of garlic, then added a red pepper, and the green onions and let them cook for about 5 minutes. I poured in a can of lite coconut milk, some red pepper flakes, dried tyme, and some curry powder. Then I added a can of kidney beans and the rice. I let it all cook for a few minutes and then salt and peppered to taste. It was very good and I will definitely make it again.

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debp


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Reviewed: May 18, 2005

There is no way you can cook raw, unsoaked beans for only two hours and them be cooked. This has to be for already prepared beans and rice. A fixer upper I guess..

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ERNEAL75


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Reviewed: Jan. 4, 2005

I tried this and added 2 cans of coconut milk and additional water. It was a real disappointment.

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COOKNNRSE


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Reviewed: Oct. 13, 2004

Very bland, even after adding cinnamon and nutmeg to the recipe

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SOLDIERMATE

	Cooking Level: Intermediate Home Town: Kansas City, Kansas, USA Living In: Carthage, Missouri, USA
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Reviewed: Aug. 19, 2004

I found out the missing instruction behind this recipe and still cheated. Soak beans overnight. It's on the package instructions for the kidney beans. Also, I did add more water as it cooked. I could not let it burn. The flavor is OK with the fresh thyme, but I think I'll stick to my own way by cooking the beans and rice separately.

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4NANDOR

	Cooking Level: Intermediate Home Town: Van Nuys, California, USA Living In: Granada Hills, California, USA
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Reviewed: Jul. 9, 2004

After spending all day locating a can of coconut milk, I followed the recipe to the T. About halfway through the 2 hours, I started scrambling for more liquid. I added a can of evaporated milk, since I had no more coconut milk, then I ran out of that and just added milk. Bottom line is that the pan was horribly scorched and I threw the whole thing out. I was very disappointed. I'll never try it again.

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RROBERTS41

	Cooking Level: Expert Home Town: Oakland, California, USA Living In: Decatur, Georgia, USA
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Reviewed: Jun. 27, 2004

Ok, so I had to revise the receipe somewhat. I really used 40 oz. coconut milk, (3 13.5 cans minus a little). I started with the original 1 cup and kept addeding to keep beans drowned until I added rice (which I then considered the rice rule 1 cup rice=2 cups water) I used 1/2 the beans that the receipe asked for, I used only 1 cup brown rice and isteand of sticking to the 25 minutes I just kept checking and making sure rice didn't burn on the bottom and kept fire burning into the majority of the liquid was gone. Taste Great!!! Good Luck!

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JEVA90005


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Reviewed: Oct. 25, 2003

I really liked this recipe. I added a few more spices, though and used both canned prepared beans and frozen previously cooked beans instead of waiting for the beans to cook. I put them in a slow cooker with the coconut milk for about an hour, then transferred everything to my rice cooker. That increased the easyness factor alot.

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JNIXER


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Reviewed: Sep. 24, 2003

I slaved for three hours only to find a dissapointing bland dish. the directions are incomplete and confussing.

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OZMODIAR192


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Reviewed: Sep. 24, 2003

I hope nobody tries this recipe with only 1 cup of coconut milk as the total liquid. You're probably supposed to cook the beans and rice separately, then add the other ingredients.

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BILLY B HILLBILLY


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Reviewed: Sep. 24, 2003

1 cup of coconut milk is not enough liquid to cook 1 1/4 cups beans AND 2 1/4 cups rice! I sure hope somebody submits a better recipe because this one doesn't work as written!

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shaggy


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Reviewed: Sep. 24, 2003

The recipe sounds great but there must be an error. The only liquid in the recipe is one cup of coconut milk and this isn't enough to cook the beans and the rice. I hope they make the necessary corrections because the recipe sounds like it has potential.

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SCHMUTZ


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