An explosion of flavors Caribbean Rice and Red Beans seasoned with garlic, onions and creole spice infused with bay leaves, thyme, scotch bonnet, and coconut milk. It’s a rice meal like no other!
Happy April! I would just like to say that with what the world is experiencing right now, every day should be a gratitude day. So I’m beyond thankful for this new fresh month ahead of us and for this gift of life.
And while I’ve been daydreaming on when would be my next Caribbean trip is, I guess a Caribbean food trip in my kitchen starting with this rice and beans recipe would do the trick for now. Or sometimes referred to as “rice and peas” if made with pigeon peas or yellow peas.
When making this scrumptious rice recipe, I really do not have any preference for beans. Whatever is in the pantry works for me, especially during these times. Here, I used kidney beans instead of the traditional one.
Caribbean Rice and Beans Ingredients
What makes this dish so enticing is coconut milk, coupled with scotch bonnet pepper (hot pepper), onions, garlic, thyme, and red beans.
For a deeper flavor, I added creole spice to up the flavor in this coconut milk rice and beans meal. So think of it as Caribbean rice and beans with a creole flair. No creole spice? Swap it with my homemade dry Jamaican Jerk Seasoning HERE.
If you like a more orange or reddish appearance then include the paprika. As for the heat in this dish, I like to leave the scotch bonnet pepper whole because it produces the right amount of heat and flavor without being too overwhelming. But feel free to use other types of peppers you have on hand like green chilies or bell peppers.
Can You Make This Rice and Beans Vegan?
This is a very simple, easy, cheap and nutritious dish to make in a saucepan. Why nutritious? The beans, of course, it is a good source of complete protein, especially if you are vegan. Now to make this dish completely vegan, just simply swap the chicken broth with vegetable broth or water and omit the chicken bouillon.
One of our readers has also successfully made this recipe using brown long grain rice if you want this recipe healthier.
What to Serve with Caribbean Rice and Beans?
It is traditionally served with chicken, beef or pork or pair it with this Brown Stew Chicken HERE. Below are just some of my go-to pair for this dish.
You can serve more meaty dishes with this dish. Check out this list of mouthwatering summer dinner ideas. My personal favorite is this tender oven tri-tip roast recipe because it combines the neutral and mild flavor of the beans with the juicy meat.
More Rice Recipes You’ll Love
Get the recipe for this Brown Stew Chicken HERE.
How To Make Rice and Beans
Watch How to Make It
Caribbean Rice and Beans
Ingredients
- ¼ cup vegetable oil (or canola)
- 2-3 garlic clove , minced
- ½ medium onion , diced
- 2 teaspoons creole spice Homemade recipe here
- 2 cups uncooked long grain rice
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 13.5 oz can (1 3/4 cups) coconut milk
- 15.5 oz can red kidney beans , rinsed and drained
- 2 small bay leaves
- salt and fresh ground pepper , to taste
- 2 1/4 cups chicken broth or water (see notes)
- 1 teaspoon chicken bouillon (optional)
- 1 whole scotch bonnet pepper.
- 1 teaspoons paprika (optional)
Instructions
- Wash rice until water runs clear. Drain water.
- Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
- Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
- Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
- Serve warm
Tips & Notes:
- This recipe has been updated with pictures and suggestions.
- For a really moist rice and beans use 3 cups of water/broth. If you want your rice to look just like in the picture then use 2 cups water or broth
- In the recipe I used paprika and creole salt to enhance the flavor of the rice. It’s not traditional. If it is traditional you are after then omit paprika and in place of creole salt use regular salt.
- Feel free to switch the coconut milk with 2 cups of water.
- You can substitute scotch bonnet pepper with any other type of pepper like green chilies or bell peppers.
- Wanna make it vegan? Vegetable broth would be fine.
- If using dry pigeon peas, boil them first until tender, then replace beans with pigeon peas in the instruction. You may also use pinto beans or black beans instead.
- I use uncooked long grain rice. No need to parboil, just rinse it until water runs clear. One of our readers here have used Japanese short-grained rice and it works. Brown long grain rice works, too.
- Too much liquid and stirring would make your rice mushy.
- You may cook it ahead and refrigerate. It heats up very well the next day.
- If you don't have chicken bouillon, you may leave it out or use half of a Maggie cube and add it to the pot.
- For those who want to cook it using an Instant Pot, one of our readers shared this: just saute everything like you normally would, and cook for 3 minutes high pressure with a natural pressure release.
- No Creole spice? you may use my dry jerk spice HERE.
- You may throw in your favorite cooked protein into the mix like shredded smoked turkey, diced chicken, ground meat, sausages and so on.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Chrissy says
I made it today and I love it. I tried making beans and rice before but I always get the ratios from beans to rice off. Next time I will add and extra can of beans and turkey sausage
ImmaculateBites says
That is some tasty additions. Glad to hear it worked out well for you.
Kim Young says
This recipe is amazing and extremely addictive. I used your jerk seasoning instead of the creole. I also added extra beans, seasoning and chicken broth to the leftovers and it made the most delicious soup.
Imma says
Thank you:) There’s more to come, so stay tuned
Khadija says
The flavor was great! I used 3 cups of water but the rice was a bit sticky. Will reduce water next time. By the way, I love your other recipes too! Made curry goat today, African grilled tilapia yesterday. Yum!
Imma says
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
Rob G says
Why does it say 2 1/4 cups chicken broth or water in the list, then 3 cups WATER in the instructions?
Which is it please? Ty!
ImmaculateBites says
It is 2 1/4 cup water. 3 cups is for those that love creamy rice .
Hope this helps.
jomo says
I have made this prolly 30X in many forms since I found your site. Sometimes with meat, sometimes not. With 3 cans of beans. With brocoli, spinach, kale, carrots, always with red bell pepper.
You cannot break it. It always works.
Thank you thank you thank you!
Imma says
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
Selena Carter says
I’ve tried several recipes for Caribbean rice and this is my favorite! I thought it was a little wet for my taste, but saw that later you mentioned int he tips the water could be adjusted. After eating it, though, I think I will keep the same 3 cup broth ratio. It was delicious! Thanks so much for posting. I’ll definitely look out for your other recipes.
Selena says
Forgot to rate! 5 stars!
Imma says
Thank you, Stay tuned for more amazing recipes.
Imma says
Thank you, . Stay tuned for more amazing recipes.
Sam says
I make this recipe all the time! Easy, nutritious and so tasty, its become a comfort food for me. I’ve made a few modifications to suit my personal preferences – I use 3 cups of rice and 2 cans of beans (I like a higher bean to rice ratio) and scale up the liquids accordingly. I now grow my own Scotch Bonnets and Habaneros (a good substitute!) and freeze them just for this recipe.
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Sharon Howard says
I love this recipe but I’m out of white rice. Can I swap brown rice? How would I adjust the time?
Imma says
It should be great with brown rice, and healthier, too. Brown rice needs 45-50 minutes to cook. Let me know how it goes.
Kelly says
Is it ok to use coconut water instead of coconut milk?
Imma says
You can, but it not taste quite the same since coconut milk is thicker and has more fat.You can, but it not taste quite the same since coconut milk is thicker and has more fat.
Vang says
Hello,
I love your recipes! Help me please,
I’ve made this rice dish a few times and my rice continues to come out mushy. What am I doing wrong?
ImmaculateBites says
Hello Vang,
Here are a few suggestions to help out .
Cut back on the liquid about 1/4 cup water
Measure accurately using measuring cups.
Stir once one rice is added .
Hope this helps.
Starr says
This recipe was pretty good. I will prepare it again.
Imma says
Yayy, Thank you so much! stay tuned and have more amazing recipes:)
Antissia LeMalle says
I have never commented on a recipe before but this one was great and I’m a very picky eater. I think I need to adjust the water I put 21/2 cups but it was still great .
Can this be frozen for later?
Imma says
Thank you. I’m so glad you liked it. Yes, you can freeze them for two to three months.