Diri Et Pois Coles Rice with Kidney Beans
Infused with the bold flavors of the Caribbean, Diri Et Pois Coles (Rice with Kidney Beans) is a comforting one-pot dish that combines tender long-grain white rice, creamy coconut milk, and hearty red kidney beans. Aromatic herbs like fresh thyme and a hint of heat from an optional whole Scotch bonnet pepper elevate its flavor profile, while sautéed onions, garlic, and green bell pepper add depth. This dish is simmered to perfection, letting the rice absorb the rich, spiced broth until it's fluffy and fragrant. Whether served alongside your favorite protein or enjoyed as a satisfying vegetarian main, this Haitian-inspired recipe is perfect for bringing a taste of the tropics to your table. With easy prep and simple ingredients, it’s a perfectly balanced dish for a crowd-pleasing meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Long grain white rice
- 1.5 cups Cooked red kidney beans
- 1.5 cups Unsweetened coconut milk
- 2 cups Water
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Green bell pepper, chopped
- 1 unit Scotch bonnet pepper (whole, optional for heat)
- 3 sprigs Fresh thyme sprigs
- 1 unit Bay leaf
- 1 unit Chicken bouillon cube (or vegetable bouillon for vegetarian version)
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
Instructions
Rinse the rice under cold water until the water runs clear. Drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and chopped green bell pepper. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
Add the cooked kidney beans to the pot and stir well to combine with the aromatics.
Pour in the coconut milk and water, and stir in the thyme sprigs, bay leaf, whole Scotch bonnet pepper (if using), bouillon cube, salt, and black pepper.
Bring the liquid to a gentle boil and simmer for 5 minutes, allowing the flavors to meld together.
Stir in the rinsed rice, making sure it's evenly distributed in the pot.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes. Avoid removing the lid during cooking to retain the steam.
After 20 minutes, check if the rice is tender and the liquid has been absorbed. If the rice is still firm, add 1-2 tablespoons of water, cover, and continue cooking for a few more minutes.
Once the rice is fully cooked, remove the pot from heat and let it rest, covered, for 5 minutes to allow the flavors to settle.
Fluff the rice with a fork, discard the thyme sprigs, bay leaf, and Scotch bonnet pepper, and serve hot. Enjoy this delicious Diri Et Pois Coles with your favorite protein or as a stand-alone meal!
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3367 mg | 146% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 12.5 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 875 mg | 67% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1842 mg | 39% | |
*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.
