Take your rice dishes to the next level with this Jamaican Seasoned Rice, infused with aromatic spices and rich coconut milk. This one-pot dish is perfect for pairing with your favorite Caribbean dishes or serving as a standalone meal. It’s easy to prepare and packed with bold flavors, making it a staple for both weeknight dinners and festive occasions. Whether you like it mild or spicy, this seasoned rice recipe can be tailored to your taste. Let’s bring a taste of Jamaica to your table!
Ingredients
- 2 cups long-grain white rice, washed and drained
- 4 cups water or chicken broth
- 1 tablespoon unsalted butter or vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- ½ teaspoon thyme (dried or fresh)
- ½ teaspoon allspice
- ½ teaspoon ground black pepper
- ½ teaspoon salt, or to taste
- ½ teaspoon scotch bonnet pepper or hot pepper (optional, for heat)
- 1 cup coconut milk
Instructions
- Make the Base: In a spacious pot, warm the butter or oil over medium heat. Add the diced onion and cook until tender, about 3-4 minutes. Stir in the minced garlic, grated ginger (if desired), thyme, allspice, black pepper, and salt. Let the mixture cook for an additional minute until the spices become aromatic.
- Add Liquid and Rice: Pour in the coconut milk and water (or chicken broth) and bring the mixture to a boil.Add the washed and drained rice, stirring to distribute the seasonings evenly.If using scotch bonnet pepper for heat, add it whole or finely chopped, depending on your spice preference.
- Simmer: Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer gently for 18-20 minutes. Avoid lifting the lid while cooking to ensure the rice steams properly.
- Fluff and Serve: Once the liquid is absorbed and the rice is tender, remove the pot from the heat and let it rest for 5 minutes. Fluff the rice with a fork and adjust the seasoning if needed. Serve warm as a side dish or enjoy it as a flavorful main course.
Conclusion
This Jamaican Seasoned Rice is a delightful blend of Caribbean spices and creamy coconut milk that elevates a simple grain into a show-stopping dish. Perfect alongside jerk chicken, curry goat, or fried plantains, it’s a versatile recipe that’s both comforting and full of exotic flavors.
Flavorful Jamaican Seasoned Rice with Coconut Milk
A flavorful one-pot Jamaican rice dish cooked witharomatic spices and coconut milk, perfect as a side or main course.
- 2 cups long-grain white rice (washed and drained)
- 4 cups water or chicken broth
- 1 tablespoon unsalted butter or vegetable oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger (optional)
- ½ teaspoon thyme (dried or fresh)
- ½ teaspoon allspice
- ½ teaspoon ground black pepper
- ½ teaspoon salt (or to taste)
- ½ teaspoon scotch bonnet pepper or hot pepper (optional, for heat)
- 1 cup coconut milk
- Make the Base: In a spacious pot, warm the butter or oil over medium heat. Add the diced onion and cook until tender, about 3-4 minutes. Stir in the minced garlic, grated ginger (if desired), thyme, allspice, black pepper, and salt. Let the mixture cook for an additional minute until the spices become aromatic.
- Add Liquid and Rice: Pour in the coconut milk and water (or chicken broth) and bring the mixture to a boil. Add the washed and drained rice, stirring to distribute the seasonings evenly. If using scotch bonnet pepper for heat, add it whole or finely chopped, depending on your spice preference.
- Simmer: Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer gently for 18-20 minutes. Avoid lifting the lid while cooking to ensure the rice steams properly.
- Fluff and Serve: Once the liquid is absorbed and the rice is tender, remove the pot from the heat and let it rest for 5 minutes. Fluff the rice with a fork and adjust the seasoning if needed. Serve warm as a side dish or enjoy it as a flavorful main course.