Jamaican Rice and Beans

*10 Ing. or Fewer *Quick to Prep *Gluten-Free *Vegetarian *Vegan
Makes 4 servings
Prep. Time: 10 minutes Cooking Time: 2 hours Ideal slow-cooker size: 3-qt.
Needed at Time of Preparation:
½ cup water scant ½ tsp. allspice
½ tsp. salt
3 fresh thyme sprigs, or 1 tsp. dried thyme
1 clove garlic, crushed
15 oz. Dark red kidney beans can drain, rinse
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible, then seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: This recipe is so easy to assemble, you may want to consider doubling the ingredients now and preparing 2 freezer-bag meals instead of just 1.
    Information for Freezer Bag:
    JAMAICAN RICE AND BEANS
    Makes 4 servings
    Cooking Time: 2 hours Ideal slow-cooker size: 3-qt.
    Needed at Time of Cooking:
    14-oz. can light coconut milk
    1 cup uncooked instant rice

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into crock and stir in the coconut milk.
  4. Cover. Cook on Low 1½ hours.
  5. Stir rice into the crock.
  6. Cover. Cook on High 20–30 minutes, or until rice is tender but not dry.
  7. Stir and serve.

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