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.

  • servingServings


  • 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


  1. 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.
  2. 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

  • Serving Size: 4 Servings
  • Calories: 323
  • Carbohydrate Content: 64 g
  • Fat Content: 3 g
  • Fiber Content: 6 g
  • Protein Content: 9 g
  • Sodium Content: 441 mg