Calypso Rice and Beans
Infused with vibrant Caribbean flavors, Calypso Rice and Beans is a one-pot wonder that brings tropical flair to your dinner table. This comforting dish combines fluffy long-grain rice cooked in creamy coconut milk and savory vegetable broth with tender black beans, sweet red bell pepper, and warm spices like allspice and smoked paprika. Aromatic thyme and garlic elevate the flavor profile, while fresh garnishes of lime and cilantro add a zesty, herbaceous finish. Perfect as a hearty main course or a flavorful side, this quick and easy recipe comes together in just 40 minutes, making it ideal for weeknight dinners or festive gatherings. Packed with plant-based protein, it's a satisfying and wholesome meatless option that celebrates bold, island-inspired cuisine.
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Recipe Information
Ingredients
- 1.5 cups long-grain rice
- 1 cup coconut milk
- 1.5 cups vegetable broth
- 1.5 cups cooked black beans
- 1 large, diced red bell pepper
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 sliced scallions
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon ground allspice
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 whole, for garnish lime
- 0.25 cup, chopped, for garnish fresh cilantro
Instructions
Rinse the rice under cold water in a fine mesh strainer until the water runs clear. Set aside to drain.
In a deep saucepan or pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the garlic, thyme leaves, allspice, smoked paprika, salt, and black pepper. Cook for an additional 1 minute, until fragrant.
Add the diced red bell pepper to the pot and cook for 2-3 minutes, stirring occasionally.
Pour in the coconut milk and vegetable broth. Stir well to evenly combine the liquids and spices.
Add the rinsed rice to the pot and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes.
After 15 minutes, remove the lid and gently stir in the cooked black beans and sliced scallions. Cover again and cook for an additional 5 minutes.
Turn off the heat and let the rice sit, covered, for 5 minutes to finish absorbing the remaining liquid and steam.
Fluff the rice with a fork, then transfer to a serving dish.
Garnish with fresh cilantro and lime wedges before serving.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 9.3 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
