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Caribbean Rice and Beans Recipe

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4.2 from 6 reviews

  • Author: Eliza
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Caribbean Rice and Beans recipe is a flavorful and comforting dish combining long-grain rice with creamy coconut milk, red kidney beans, and aromatic spices including thyme, Scotch bonnet pepper, and Creole seasoning. Perfect as a hearty side or a satisfying vegetarian main, it brings authentic Caribbean flavors to your table in just 35 minutes.

Ingredients

Rice and Beans

  • 2 cups (320g) uncooked long-grain rice
  • 2 tablespoons (30ml) vegetable oil (any neutral-flavored oil works)
  • ½ medium onion, diced
  • 2-3 cloves garlic, minced
  • 1 sprig fresh thyme (or 1 teaspoon dried thyme)
  • 1 whole Scotch bonnet pepper
  • 1 15.5-ounce can red kidney beans, rinsed and drained
  • 1 13.5-ounce can coconut milk (about 1¾ cups)
  • 2 small bay leaves
  • 2 teaspoons (9-10g) Creole seasoning
  • 1 teaspoon (3g) paprika (optional)
  • 1 teaspoon (4g) chicken bouillon (or vegetable bouillon for a vegetarian version, optional)
  • 2¼ cups (530ml) chicken broth, vegetable broth, or water
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Rice: Wash the rice under cold water until the water runs clear to remove excess starch. Drain well and set the rice aside for later use.
  2. Sauté Aromatics: Heat a saucepan over medium heat and add the vegetable oil. Once hot, add the diced onions, minced garlic, fresh thyme sprig, and whole Scotch bonnet pepper. Sauté for about one minute until fragrant, taking care not to burn the garlic.
  3. Add Rice and Beans: Add the drained rice to the pan with the aromatic mixture. Stir and cook for about 2 minutes to lightly toast the rice. Then incorporate the rinsed and drained red kidney beans into the mixture.
  4. Add Liquids and Seasonings: Pour in the coconut milk along with the two small bay leaves. Add the chicken or vegetable bouillon powder, Creole seasoning, and paprika if using. Finally, add 2¼ cups of chicken broth, vegetable broth, or water. Stir gently to combine all ingredients.
  5. Simmer the Rice: Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the saucepan with a lid. Let it simmer gently for approximately 20 minutes, or until the rice is tender and has absorbed the liquid. Stir occasionally from the edges to prevent sticking and add a little more water if it starts to dry out prematurely.
  6. Finish and Serve: Remove and discard the bay leaves and the whole Scotch bonnet pepper. Taste the rice and beans and adjust seasoning with salt and black pepper as needed. Serve hot as a flavorful side dish or a vegetarian main.

Notes

  • For a vegetarian or vegan version, use vegetable broth and vegetable bouillon instead of chicken broth and chicken bouillon.
  • Be cautious with the Scotch bonnet pepper as it is very spicy; you can remove it after cooking to reduce heat or omit if preferred.
  • Washing the rice thoroughly helps achieve a fluffier texture by removing excess starch.
  • If the rice starts to stick to the bottom or dry out before fully cooked, add a little extra water, one tablespoon at a time.
  • This dish pairs well with fried plantains, grilled meats, or steamed vegetables for a complete meal.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Caribbean

Find it online: https://recipekind.com/caribbean-rice-and-beans-recipe/