Island Style Rice and Beans
Transport your taste buds to the tropics with this vibrant Island Style Rice and Beans recipe, a Caribbean-inspired classic bursting with rich, comforting flavors. Simmered in creamy coconut milk and savory broth, this dish features perfectly fluffy long-grain rice, protein-packed red kidney beans, and aromatic hints of thyme, allspice, and garlic. A touch of heat from optional Scotch bonnet chili adds an exotic kick, while a garnish of fresh cilantro brings a touch of freshness to the plate. Whether served as a satisfying standalone meal or a flavorful side dish, this easy-to-make recipe is perfect for weeknight dinners or festive gatherings. Gluten-free and customizable for vegetarians, it's a versatile crowd-pleaser that pairs beautifully with grilled meats, roasted veggies, or tropical salads. Ready in just 40 minutes, this rice and beans dish is a delicious way to bring island flair to your kitchen.
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Recipe Information
Ingredients
- 2 cups Long-grain white rice
- 1 15-ounce can Canned red kidney beans, drained and rinsed
- 1 cup Coconut milk
- 1 cup Chicken broth (or vegetable broth for a vegetarian option)
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Ground allspice
- 0.5 Scotch bonnet chili (optional, finely minced for heat)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the rice in cold water until the water runs clear, then drain and set aside.
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic, thyme leaves, and ground allspice. Stir and cook for another 1-2 minutes until fragrant.
If using, add the minced Scotch bonnet chili and stir for an additional minute.
Pour in the coconut milk and chicken (or vegetable) broth, stirring to combine.
Add the rinsed rice, kidney beans, salt, and black pepper. Stir well to ensure the rice is evenly distributed.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
Let the rice and beans simmer for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender.
Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
Fluff the rice and beans with a fork and garnish with fresh cilantro, if desired.
Serve warm as a side dish or a main course paired with your favorite protein or salad.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 22.6 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 726 mg | 15% | |
*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.
