If you are looking for a perfect side dish for any Jamaican entrees, such as this oxtail dish, look no further than this recipe for coconut rice and beans. 

This Jamaican-inspired side dish is traditionally made with pigeon peas, and called rice and peas. However, those beans are often replaced with red kidney beans like I do here, which are usually easier to find.

The aromatics are key as the flavor base for this dish and provide the perfect balance to the creaminess of the milk.

Next, sauté the rice and beans into the aromatics.

Finally, add the coconut milk and water and bring to boil. Then let simmer. Simple!

I promise you’ll want to make the rice and beans more and more. Save it to Pinterest so this recipe is always on hand:

It’s really good enough to eat by itself as a main dish.