Coconut-habanero rice is a spicy, delicious side dish with a complex flavor profile that pairs well with any dish involving Jamaican jerk sauce. But I've also been known to eat it for breakfast because it's so yummy.
An "almost traditional" side dish
Coconut-habanero rice is based on a classic Jamaican recipe for rice and peas: it's traditionally made with pigeon peas, although I've substituted kidney beans when I made the dish before.
Unfortunately, my family, sigh, doesn't care for beans of any kind in their rice.
This is a problem we're working on.
But for now, this is my compromise recipe.
I make coconut-habanero rice as a side dish to accompany my Jerk Chicken or Jerk Tilapia (pictured below), which is also quite hot. For this reason, my typical Jamaican meal also includes a salad of cool tomatoes, cucumbers, and onions in a simple vinaigrette.
Spice Level
My coconut-habanero rice is creamy and spicy: the level of spice depends on how many habañero peppers you decide to put in.
Phil and I like it with at least 2, but that's sufficient to blow off the top of our less-heat-tolerant childrens' heads.
So, we now use one pepper and douse our rice with my fiery jerk sauce (recipe here).
If you are heat-averse: first off, you probably won't be making my Jerk Chicken. That's cool, I understand. But you likely will still like this rice if you leave the peppers out altogether. You can easily adapt it by adding curry powder, if you'd like (I'd start with about ½ tbsp.).
I start by sautéeing some minced shallots in a little bit of oil.
When they're translucent, I add in the minced habañeros, dried thyme, and the rice: sautéeing the rice before adding the liquid allows the rice not only to take on some of the flavors of the fat and aromatics, but also to develop a nice, toasty flavor.
When the rice becomes fragrant, I add in the liquid.
Unlike typical rice recipes, coconut-habanero rice involves simmering the rice uncovered for quite some time, until holes in appear and the liquid level goes just below the surface.
Then I lid it, turn the heat to low, and let it go for 10 minutes. After that, I turn the heat off and let the rice sit, covered, for 10 more minutes.
Then it's good to go. As I mentioned, I loooooooove eating this rice with some jerk sauce on top. Yum!
This is an example of an easy side dish that comes mostly from pantry staples. For more pantry-raid inspiration, check out Easy Pantry Meals – Living Out of Your Pantry (and refrigerator and freezer).
Coconut-Habanero Rice
A spicy, creamy rice side dish that pairs wonderfully with Jerk Chicken.
Ingredients
- 1 tbsp. olive oil
- 1 cup basmati rice
- 1-2 habañeros, minced
- 2 shallots, minced
- 2 teaspoon dried thyme leaves
- 1 cup canned coconut milk, well shaken
- 1 ¼ cup chicken broth
- ½ teaspoon salt, or to taste
- ⅛ teaspoon freshly ground black pepper
Instructions
- Heat the oil in a 2-quart saucepan (preferably with a glass lid so you can see how the rice is doing!) over medium heat. Add the shallots and sauté until translucent, 2-3 minutes. Add the habañeros, rice, and thyme leaves. Sauté until the rice is fragrant, about 2 minutes.
- Stir in the liquid: after mixing into the rice, do not stir the rice again. Bring to a simmer and cook, uncovered, until the liquid level is slightly below the top of the rice and holes appear. Cover and turn the heat to low, checking periodically (through the glass lid!) to be sure that there's plenty of steam..
- After 10 minutes, very briefly raise the heat to medium-high to amp up the steam (no more than 15 seconds). Remove the rice from the heat but do not uncover. Allow rice to sit undisturbed for 10 additional minutes.
- Fluff with a fork and serve.
Nutrition Information:
Yield: 4 Serving Size: ½ cupAmount Per Serving: Calories: 223Total Fat: 8gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 287mgCarbohydrates: 19gFiber: 1gSugar: 3gProtein: 4g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!
Coconut-habanero rice pairs well with:
Jerk Chicken made with my Angry Jerk Sauce
Lisa | Garlic & Zest says
1-2 Habaneros? This must be some spicy rice! My grandfather puts a whole (uncut) scotch bonnet in his rice and removes it after its cooked -- it adds flavor, but tempers the heat.
Michelle says
Hi, Lisa! We like the heat in this house, but I certainly understand that not everyone does! Great idea for toning it down for the heat-averse.
Platter Talk says
Great rice recipe. This would be great with jerked ANYthing.
Michelle says
Thanks, Dan!
Raia Todd says
Oooh... I dunno about habaneros! I'm not that brave. Haha! But I love the coconut with the rice!
Michelle says
I understand, Raia! Curry would be a great alternative.
Mary Ellen says
This sounds delicious! will have to try it soon. I've never cooked my rice this way before.
Michelle says
Thanks, Mary Ellen! I hope you love it!
Elaine @ Dishes Delish says
Yum. I will be making your jerk chicken for me and the rice for my hubby, but his will be without the spice! This rice looks yummy!
Michelle says
Thanks, Elaine! I feel lucky that I'm a chili-head: it's great for the metabolism, after all!