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.
Kristy moran says
I l9ve the earthy flavors in the recipe.
Imma says
Thank you, Kristy! stay tuned to have more flavourful recipe:)
Patry says
This is an AMAZING recipe!!! Oh my goodness, am I glad that I found this ❤️❤️❤️ Thanks for making this delicious food!!!
Imma says
Oh, thank you so much for your love. It’s really mesmerizing to read such feedback:) Stay tuned to have more amazing recipes:)
Joanne says
Can this be done in a rice cooker? Has anyone tried that?
Imma says
Rice cookers are quite versatile and can do more than rice. Some people even use it to cook eggs. I would sauté the onions, garlic, thyme, and hot pepper first. Then put all the ingredients in the rice cooker like you usually do, and go for it.
Ryan O says
Can you freeze this?
Imma says
Yes, you can freeze it. I do add a little water when reheating it because the rice dries out a bit.
TC says
Hi, I noticed the amount of water doesn’t change when you change the serving amount. If I make a serving of 12 should I do 4 cups of water instead of the 2-3 suggested?
TC says
Nevermind I see where the amount changes. Can’t wait to make it!
Amina says
Great to hear that. Thank you;)
Amina says
Glad to see your other comment. Sure try it and don’t forget to share your experience 🙂
Lydia says
This is IT!! I left out the scotch bonnet and unfortunately had to sub for the coconut milk too because what I had in the pantry was coconut *cream*… but I can’t wait to make this again with it! This was a hit with a picky husband and an even pickier toddler.
Amina says
Yeah, having pickier family members make cooking tougher hahaha. But happy to hear that your hubby and little one like it. Try more recipes I am sure they would love your cooking and turn out to be the easy choosers. Much love for your little one , happy family!
Smarm says
I’ve made this recipe dozens of times now (I made it exactly as written the first time round), and it’s always great and forgiving even if you do gentle, sensible tweaks – like subbing in Habanero for the Scotch Bonnet, or not using a pepper at all, or using smoked paprika instead of regular paprika. I tend to double the seasoning because my spices are pretty old and I like strong flavours.
I also add more beans for my personal preference – 2 cans of beans for 3 cups of rice, and I add the bean liquid as well (since its low sodium). I always use homemade chicken stock because it adds a nice flavour and richness.
Its a really great recipe and so easy to do. I crave it regularly!
Lynne says
I really like the flavor but the rice has too much moisture I want it to look more like the picture
Kim says
Once it’s finished cooking & the liquid has been absorbed, turn the stove off, leave the top on. It will kind of “steam” the rest of the way, maybe about 5-10 minutes & then remove the top & fluff the rice with a fork. I hope that helps. It’s how I cook regular rice.
Dexter Tucker says
this is a great recipe my family loved it will make it again
Cas says
One of my favorites!! So hearty and delicious. I really appreciate it that it doesn’t take much time to put together 🙂
Kylie says
So so good! Thanks so much. This recipe will be keeper.
Rosa says
I have made your awesome rice many, many times. Making it right now as I type this message! My whole family enjoys it every time I make it. I don’t change a thing to the recipe. I serve it with jerk chicken. Went on vacation to Playa del Carmen. Found a small Jamaican restaurant. Ordered the jerk chicken and rice. Well your rice tastes exactly like the one from that restaurant! Thanks again.