Jamaican Coconut Chickpea Rice Skillet

Name: Jamaican Coconut Chickpea Rice Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) coconut milk; 2 cups vegetable broth; 1 onion, chopped; 2 garlic cloves, minced; 1 bell pepper, diced; 1 teaspoon curry powder; 1 teaspoon paprika; Salt and pepper to taste; 2 tablespoons olive oil; Fresh cilantro for garnish

Highlighted under: Heritage Cooking

I absolutely love the vibrant flavors of Caribbean cuisine, which is why this Jamaican Coconut Chickpea Rice Skillet has become a staple in my kitchen. The combination of creamy coconut milk, hearty chickpeas, and colorful vegetables brings a taste of Jamaica right to my table. It's an easy, one-pan dish that’s incredibly satisfying, making it perfect for weeknight dinners or meal prep. I find myself coming back to this recipe time and time again for its balance of flavors and the way it transports me to a tropical paradise with every bite.

Created by

Isla Weatherford

Last updated on 2026-01-14T07:37:34.888Z

When I first tried my hand at making this Jamaican Coconut Chickpea Rice Skillet, I was amazed at how such a simple recipe could pack so much flavor! The coconut milk adds a richness that perfectly complements the warmth of curry and spices. I often experiment with additional vegetables, and I find that bell peppers and spinach work beautifully.

One key tip I've learned is to toast the rice for a couple of minutes before adding the liquid. This technique brings out a nuttier flavor that elevates the entire dish. It’s these small details that make a big difference!

        Why You Will Love This Recipe
        Creamy coconut milk adds rich flavor and texture
Protein-packed chickpeas create a filling dish
Bright colors and tropical spices bring joy to your meal

      

Ingredients and Their Importance

The choice of basmati rice in this dish is essential due to its fragrant aroma and long grains. Basmati rice cooks up fluffy and light, perfectly absorbing the creamy coconut milk and enhancing the dish's overall texture. Avoid substituting it with short-grain varieties, which tend to become sticky and clump together, compromising the beloved pilaf-style outcome of this skillet dish.

Chickpeas not only provide a hearty protein source but also contribute to the texture and mouthfeel of this recipe. Their nutty flavor complements the tropical spices beautifully. If you're looking for a variation, canned white beans, such as cannellini, can be used in place of chickpeas, though the overall taste profile will change slightly.

Cooking Technique Tips

Sautéing the onions and garlic until they become translucent is a crucial step. This ensures that the base layer of flavor develops properly. If they start to brown too quickly, reduce the heat to medium-low to avoid burning. Burnt garlic can impart a bitter taste that will affect the dish.

To achieve optimal texture in the rice, allow it to toast for a couple of minutes before adding the liquids. This not only enhances the nutty flavor of the rice but also helps prevent it from becoming mushy during cooking, providing that perfect balance of creaminess from the coconut milk and fluffy rice.

Serving Suggestions and Storage

This Jamaican Coconut Chickpea Rice Skillet can be a stand-alone meal, but pairing it with fresh avocado slices or a tangy mango salsa can elevate your dining experience by adding contrasting textures and flavors. For extra crunch, consider garnishing with toasted coconut flakes or chopped nuts, like almonds or cashews.

If you're meal prepping, this dish stores wonderfully in the refrigerator for up to 4 days and can be reheated on the stove with a splash of vegetable broth to restore its creamy consistency. To freeze, allow the dish to cool completely, portion it into airtight containers, and it will keep well for up to 3 months. Just thaw in the refrigerator overnight before reheating.

Ingredients

Ingredients List

1 cup basmati rice
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
2 cups vegetable broth
1 onion, chopped
2 garlic cloves, minced
1 bell pepper, diced
1 teaspoon curry powder
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro for garnish

Instructions

Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and bell pepper and cook for another 2 minutes.

Toast the Rice

Add the basmati rice to the skillet and toast it in the oil for about 2 minutes, stirring frequently until the rice is slightly golden.

Add Liquids and Spices

Pour in the coconut milk and vegetable broth. Stir in the chickpeas, curry powder, paprika, salt, and pepper. Mix well to combine.

Simmer the Dish

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

Fluff and Serve

Once cooked, remove from heat and let sit for 5 minutes. Fluff the rice with a fork, garnish with fresh cilantro, and serve warm.

Pro Tips

For added heat, consider adding a pinch of cayenne pepper or red pepper flakes while cooking. This dish pairs wonderfully with a side of sautéed greens for a nutritious meal.

Enhancing Flavor Without Extra Heat

The spices in this recipe are quite forgiving and can be adjusted according to your preference. If you enjoy heightened flavor without increasing heat, try adding fresh ginger or a squeeze of lime juice before serving. This addition brightens the dish and adds an exciting layer of complexity without making it spicy.

Additionally, feel free to experiment with other spices common in Jamaican cuisine, such as allspice or thyme. These can bring a nuanced warmth that complements the existing flavors without overpowering them.

Cooking Variations for Dietary Needs

For a gluten-free option, this recipe is already suitable as all the ingredients used are naturally gluten-free. If you're aiming for a lower-carb option, consider substituting the rice with quinoa or cauliflower rice. Just be aware that cooking times may vary, especially for cauliflower rice, which requires less liquid.

If you're looking for a richer coconut flavor, incorporating a little coconut oil along with the olive oil will increase the depth of flavor. However, keep the overall oil amount balanced to avoid an overly greasy dish.

Questions About Recipes

→ Can I use brown rice instead of basmati?

Yes, but you will need to adjust the cooking time and liquid ratio, as brown rice takes longer to cook.

→ Is this recipe vegan?

Absolutely! This dish is 100% plant-based, making it a great choice for vegans and vegetarians.

→ Can I make this dish ahead of time?

Yes, this skillet is perfect for meal prep. You can store it in the refrigerator for up to 4 days.

→ What can I serve it with?

This dish pairs well with a simple green salad or some roasted vegetables for a complete meal.