Spicy Caribbean Black Beans and Rice
Dive into the bold and vibrant flavors of the tropics with this Spicy Caribbean Black Beans and Rice recipe! This hearty, one-skillet dish combines tender black beans and fluffy white rice with aromatic spices like cumin, allspice, and paprika, all simmered in creamy coconut milk for a luscious, flavor-packed base. Freshly diced jalapeño and a touch of cayenne pepper add just the right kick, while sweet red bell pepper and zesty lime juice balance the spice. Ready in just 40 minutes, this vegan and gluten-free recipe is perfect for weeknight dinners or meal prep. Garnish with cilantro and green onions for a pop of freshness, and let this Caribbean-inspired dish transport your taste buds to paradise.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 small Jalapeño pepper, seeded and diced
- 1 medium Red bell pepper, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Allspice
- 0.5 teaspoon Cayenne pepper
- 2 15-ounce cans Black beans, drained and rinsed
- 1 cup Coconut milk
- 1 cup Vegetable broth
- 3 cups Cooked white rice
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions, sliced (optional garnish)
Instructions
Heat olive oil in a large skillet or saucepan over medium heat.
Add the diced yellow onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic, diced jalapeño, and diced red bell pepper. Cook for 2-3 more minutes until fragrant.
Add the ground cumin, paprika, allspice, and cayenne pepper to the skillet. Stir constantly for 1 minute to toast the spices.
Mix in the drained and rinsed black beans, coconut milk, and vegetable broth. Stir to combine.
Bring the mixture to a gentle simmer and let it cook for 15 minutes, stirring occasionally, to allow the flavors to meld together.
While the beans are simmering, prepare your white rice if not already cooked.
Stir in the cooked rice, fresh cilantro, lime juice, salt, and pepper into the skillet with the beans. Cook for an additional 5 minutes, stirring occasionally, until the rice is heated through and evenly coated with the sauce.
Taste and adjust seasonings if necessary.
Serve hot, garnished with sliced green onions and additional cilantro, if desired.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3767 mg | 164% | |
| Total Carbohydrate | 344.2 g | 125% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 37.5 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3811 mg | 81% | |
*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.
