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Slow Cooker Jamaican Rice and Beans

Experience comfort with our Slow Cooker Jamaican Rice and Beans. You can count on tender rice, creamy beans, and aromatic spices.

Slow Cooker Jamaican Rice and Beans

Slow Cooker Jamaican Rice and Beans

  • 15m
  • 7h
  • 7h 15m


  • 2 c dried black beans
  • 2 tbsp. apple cider vinegar
  • 4 jalapeño peppers
  • 27 oz full fat coconut milk
  • 2 tbsp. minced garlic
  • 4 tsp. dried thyme
  • 16 green onions
  • 2 c white rice
  • 3 c vegetable broth, or filtered water
  • 3/4 tsp. sea salt, or to taste
  • ground black pepper, to taste


  1. Place beans in a large bowl, cover with filtered water and apple cider vinegar and soak for at least 8 hours.
  2. Drain and rinse the beans. Add beans to crockpot with enough water to cover the beans.
  3. Seed and chop the jalapenos - remember to wear gloves to avoid burning.
  4. Next, add coconut milk, jalapeno peppers, garlic, and thyme. Cook on high for 6-7 hours.
  5. Chop the green onions. Cook rice in broth until light and fluffy.
  6. When the beans are finished, add the rice and green onions to the crockpot. Combine well, season with salt and pepper to taste and serve.


  • 4
  • 1124
  • 32g
  • 147g
  • 18g
  • 40g
  • 37g
  • 5g
  • 782mg

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