Caribbean Rice and Beans
Infused with the vibrant flavors of the tropics, this Caribbean Rice and Beans recipe is a hearty and flavorful dish that’s as comforting as it is easy to make. Perfectly fluffy long-grain white rice is simmered in creamy coconut milk and aromatic spices like thyme and allspice, creating a rich and savory base. Tender kidney beans add substance, while sautéed onions, garlic, and scallions lend a deliciously fragrant depth. For those who crave a touch of heat, the optional addition of a whole scotch bonnet pepper elevates the dish with its signature fiery kick. Ready in just 50 minutes, this one-pot meal is ideal as a savory side dish or a satisfying main. Whether you're serving it with grilled chicken, jerk shrimp, or enjoying it on its own, this Caribbean Rice and Beans recipe is a must-try for lovers of bold, tropical cuisine.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 15 ounces canned kidney beans
- 13.5 ounces coconut milk
- 1.5 cups water
- 1 medium onion
- 3 garlic cloves
- 3 scallions
- 1 teaspoon thyme
- 0.5 teaspoon ground allspice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 scotch bonnet pepper (optional)
Instructions
Rinse the rice under cold running water until the water runs clear to remove excess starch. Drain and set aside.
Drain and rinse the kidney beans if using canned. Set aside.
Finely chop the onion, garlic, and scallions. If using a scotch bonnet pepper, leave it whole but remove its stem. Be careful not to pierce it to prevent excessive heat.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and scallions, and sauté until fragrant and softened, about 3-4 minutes.
Stir in the thyme and ground allspice, cooking for an additional minute to release their flavor.
Add the rinsed rice to the pot, stirring well to coat it in the aromatic mixture.
Pour in the coconut milk and water, then stir in the kidney beans, salt, and black pepper. Nestle the whole scotch bonnet pepper (if using) on top of the mixture, being careful not to break it open.
Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes or until the rice is fully cooked and the liquid is absorbed.
Remove the pot from heat and let it sit, covered, for 5 minutes. Discard the scotch bonnet pepper if used.
Fluff the rice with a fork and serve hot. Enjoy your flavorful Caribbean Rice and Beans!
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 470 mg | 20% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 379 mg | 8% | |
*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.
