Enjoy a Taste of Jamaica!

Rice & Beans with Coconut Milk

Ingredients

  • 1/2 cup dry red kidney beans 

  • ½ cup unsweetened coconut milk 

  • 1¼ cup long grain rice

  • ½ red onion chopped

  • 3 garlic cloves crushed

  • 2 green onions chopped

  • 4 sprigs of thyme

  • 1 scotch bonnet pepper

  • 1 small piece of ginger crushed

  • 5 grains of allspice

  • 1 tsp salt

  • 1 ¼ cup Water

Instructions

  1. Wash and drain the kidney beans.

  2. Pour the beans into a pot with 1 cup of water, coconut milk, garlic, allspice, ginger, thyme, green onions, onion, scotch bonnet pepper and salt. At medium heat, cover and bring to a boil.

  3. Wash and add the rice bring it to a boil. Turn the heat to low and let the rice steam until all the water evaporates. Turn off the heat and let the rice sit for 10 minutes before serving.

*In flyer February 4 - 10, 2024
Recipe and photo credit: Jamaican Foods and Recipes

EASY JAMAICAN JERK CHICKEN 

Ingredients

  • 10 chicken legs/thighs 

  • 1 tbs light brown sugar

  • 1 tbs dried thyme

  • 2 tsp ground allspice

  • 2 tsp smoked paprika

  •  ½ tsp cinnamon

  • 1 tsp ground ginger

  • 1 tsp ground cloves

  • 1 tsp cayenne pepper

  • 4 garlic cloves minced

  • 2 tsp onion powder

  • 2 ¼ tsp kosher salt

  • 3 tsp freshly ground black pepper

Instructions

  1. Preheat oven to 375F with rack on lower middle position. 

  2. In a bowl, combine all remaining ingredients to form a spice rub/paste mixture.
    Set aside.

  3. Use paper towels to thoroughly dry chicken of excess moisture. Evenly spread the rub mixture all over the chicken.

  4. Place chicken on large baking sheet and bake for 1 hour or until nicely browned. Serve immediately, with drippings from baking pan. Enjoy with rice and beans.

*In flyer February 4 - 10, 2024
Recipe and photo credit: Chew Out Loud

Annah Kassen