Caribbean Red Beans and Rice
Transport your taste buds to the tropics with this vibrant Caribbean Red Beans and Rice recipe, a beloved staple brimming with bold island flavors. Fluffy long-grain rice and hearty red beans are simmered in a luscious blend of coconut milk, smoky paprika, and fragrant allspice, creating a rich and comforting base. A medley of sautéed aromatics—golden onions, sweet bell peppers, and garlic—infuse the dish with depth, while a touch of fresh thyme and optional scotch bonnet pepper add the perfect balance of warmth and spice. Ready in under an hour, this one-pot wonder is both easy to make and endlessly satisfying. Garnish with chopped scallions for a burst of freshness and serve as a hearty main or a perfect side dish for your favorite Caribbean-inspired proteins.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 2 cups canned red beans (kidney beans, drained and rinsed)
- 1 cup coconut milk
- 2 cups water
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (red or green)
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon ground allspice
- 1 teaspoon smoked paprika
- 1 dried bay leaf
- 1 scotch bonnet pepper (optional, whole or seeded for less heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 scallions, finely chopped (for garnish)
Instructions
Heat olive oil in a large, deep skillet or heavy-bottomed pot over medium heat.
Add the diced onion and bell pepper to the skillet and sauté for 3-4 minutes, until softened.
Stir in the minced garlic, thyme, allspice, and smoked paprika, and cook for an additional 1 minute until fragrant.
Add the red beans, rice, coconut milk, water, bay leaf, salt, and black pepper to the pot. Stir to combine.
If adding the scotch bonnet pepper, place it whole into the pot (take care not to puncture it for a milder heat or seed it for more intense heat).
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
After 20 minutes, check the pot and give it a quick stir. Continue to cook for another 10-15 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the bay leaf and scotch bonnet pepper before serving.
Fluff the rice gently with a fork and garnish with chopped scallions.
Serve hot as a main dish or alongside your favorite Caribbean-inspired protein.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3179 mg | 138% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 32.0 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2580 mg | 55% | |
*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.
