Jamaican Cook-Up Rice


The term "cook-up" is a Caribbean expression that refers to a dish that incorporates the ingredients you have on-hand in the kitchen. In this version, we combine rice, beans and vegetables with a little coconut milk and curry powder for a zesty tropical flavor.

  • 4Servings


  • 3 1/2 cups water
  • 2 cups uncooked long-grain white rice
  • 15-oz. can red kidney beans, rinsed and drained
  • 1/2 cup canned coconut milk
  • 2 tsp. curry powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. salt
  • 1/2 Scotch bonnet pepper, seeded and minced (optional)
  • 1 Tbs. canola oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, seeded and diced
  • 2 or 3 cloves garlic, minced


In large saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and Scotch bonnet pepper and cook, stirring often, until vegetables begin to soften, about 5 minutes.

Stir in water, rice, beans, coconut milk and seasonings and bring to a simmer. Reduce heat, cover and until rice is tender and liquid is absorbed, 15 to 20 minutes. Fluff rice with fork and let stand, covered, 5 to 10 minutes. Spoon rice onto plates and serve hot.

Nutrition Information

  • Calories: 323
  • Carbohydrate Content: 64 g
  • Fat Content: 3 g
  • Fiber Content: 6 g
  • Protein Content: 9 g
  • Sodium Content: 441 mg