Main Courses > Rice-Based Dishes > Global Rice Entrees > Rice and Beans (Caribbean style)

Authentic Caribbean Rice and Beans

A flavorful and comforting dish featuring fluffy rice and tender kidney beans, simmered in a rich coconut milk broth with aromatic herbs and spices. This Caribbean Rice and Beans recipe is a staple in many island cuisines, offering a delicious and satisfying meal.

Prep Time
20 minutes (plus soaking time for beans)
Cook Time
45 minutes
Servings
6
Ingredients
  • 2 cups Long-grain rice
  • 1 cup Red kidney beans
  • 1 can (13.5 oz) Coconut milk
  • 2 cups Water
  • 1 medium, chopped Onion
  • 3 cloves, minced Garlic
  • 1/2 medium, chopped Green bell pepper
  • 1/4 (or less, to taste), minced (optional) Scotch bonnet pepper
  • 2 sprigs Thyme
  • 4 whole Allspice berries
  • 1 Bay leaf
  • 1 teaspoon, or to taste Salt
  • 1/2 teaspoon, or to taste Black pepper
  • 2 tablespoons Cooking oil

Soaking the Beans

Rinse the kidney beans thoroughly. Soak them in a large bowl of water for at least 6 hours, or preferably overnight. This helps to reduce cooking time and improve digestibility. Drain and rinse the beans before cooking.

Sautéing Aromatics

In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the chopped onion, garlic, and green bell pepper. Sauté until the vegetables are softened and fragrant, about 5-7 minutes. Be careful not to burn the garlic.

Adding Beans and Spices

Add the drained kidney beans to the pot. Stir in the scotch bonnet pepper (if using), thyme sprigs, allspice berries, bay leaf, salt, and black pepper. Stir well to combine the beans with the aromatics and spices.

Coconut Milk and Rice

Pour in the coconut milk and water. Bring the mixture to a boil. Once boiling, add the rice. Stir well to ensure the rice is evenly distributed. Reduce the heat to low, cover the pot tightly, and simmer for 35-40 minutes, or until the rice is cooked and the liquid is absorbed.

Resting and Serving

Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the rice to steam and become more fluffy. Before serving, remove the thyme sprigs, allspice berries, and bay leaf. Fluff the rice and beans with a fork. Serve hot as a side dish or as a main course. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 180kcal, Carbohydrates: 30g, Protein: 5g, Fat: 5g, Fiber: 4g

Other Considerations for Nutrition

This recipe is naturally vegan and gluten-free. Adjust salt content to your preference. Using brown rice will increase the fiber content.

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FAQ

  • Can I use canned kidney beans?

    Yes, you can use canned kidney beans to save time. Rinse and drain them thoroughly before adding them to the pot. Reduce the cooking time accordingly, as canned beans are already cooked.
  • What can I substitute for scotch bonnet pepper?

    If you don't have scotch bonnet pepper, you can use a pinch of cayenne pepper or a small piece of habanero pepper. Alternatively, you can omit the pepper altogether for a milder flavor.
  • Can I use brown rice instead of white rice?

    Yes, you can use brown rice, but the cooking time will need to be adjusted. Brown rice typically takes longer to cook than white rice. You may need to add more liquid and increase the cooking time by 15-20 minutes.