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Home / Courses

Caribbean Rice and Beans

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Author: Imma Published:4/01/2020Updated:7/09/2021
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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!Caribbean Rice and Beans

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

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.

Caribbean Rice and Beans

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.

  • Pulled Pork
  • Jamaican Curry Goat
  • Oven Baked Salmon
  • Pernil (Roasted Puerto Rican Pork)
  • Jerk Chicken

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

  • Seafood Paella
  • Coconut Fried Rice
  • Jollof Rice
  • Chicken and Rice Soup
  • Yellow Rice

Get the recipe for this Brown Stew Chicken HERE.

Slow Cooker Jamaican Brown Stew Chicken

How To Make Rice and Beans

Sauteing the vegetables, beans and rice

Adding broth and coconut milk

Cooked Rice and Beans in a Pot

Watch How to Make It

This post was first published in February 2014 and has been updated with an additional write up and a video.
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Cariibean Rice and Beans
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Caribbean Rice and Beans

Seasoned with garlic, onions, and Creole spice, then infused with bay leaves, thyme, Scotch bonnet, and coconut milk. True Caribbean comfort food for the soul
4.87 from 174 votes
Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 35 minutes mins
Caribbean
Servings 6

Ingredients

  • ¼ cup vegetable oil (or canola)
  • 2-3 cloves garlic, minced
  • ½ medium onion, diced
  • 2 teaspoons Creole seasoning
  • 2 cups uncooked long grain rice
  • 1 sprig fresh thyme (or 1 teaspoon dried thyme)
  • 1 13.5-ounce can coconut milk (about 1¾ cups)
  • 1 15.5-ounce can red kidney beans, rinsed and drained
  • 2 small bay leaves
  • Salt and freshly ground pepper to taste
  • 2¼ cups chicken broth or water (see notes)
  • 1 teaspoon chicken bouillon (optional)
  • 1 whole scotch bonnet pepper
  • 1 teaspoon paprika (optional)

Instructions

  • Wash rice until water runs clear. Drain water.
  • Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, and sauté for about a minute.
  • Stir in rice to the pan, followed by beans, and cook for about 2 minutes. Then add coconut milk, bay leaf, bouillon powder, and Creole spice with 2¼ cups of broth or water, bring to a boil, reduce heat, cover with a lid, and simmer until rice is cooked, about 20 minutes (more or less). Stir occasionally from the sides to prevent burning add more water as needed.
  • Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
  • Serve warm.

Tips & Notes:

  • For really moist rice and beans, use 3 cups of water or broth.  If you want your rice to look just like in the picture, then use  2 cups of water or broth.
  • In the recipe, I used paprika and Creole salt to enhance the rice's flavor. It’s not traditional, so if you want traditional rice, omit the paprika and use regular salt instead of Creole 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 the water runs clear. One of our readers here has 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. 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 at high pressure with a natural pressure release. 
  • No Creole spice? you may use my jerk spice.
  • 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 the products used.

Nutrition Information:

Serving: 240g| Calories: 428kcal (21%)| Carbohydrates: 64g (21%)| Protein: 9g (18%)| Fat: 14g (22%)| Saturated Fat: 11g (69%)| Sodium: 596mg (26%)| Potassium: 321mg (9%)| Fiber: 5g (21%)| Sugar: 2g (2%)| Vitamin A: 455IU (9%)| Vitamin C: 4.8mg (6%)| Calcium: 46mg (5%)| Iron: 1.7mg (9%)
Author: Imma
Course: Main
Cuisine: Caribbean
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Nutrition Facts
Caribbean Rice and Beans
Amount Per Serving (240 g)
Calories 428 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 11g69%
Sodium 596mg26%
Potassium 321mg9%
Carbohydrates 64g21%
Fiber 5g21%
Sugar 2g2%
Protein 9g18%
Vitamin A 455IU9%
Vitamin C 4.8mg6%
Calcium 46mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Caribbean Rice and Beans-Seasoned with garlic and onions and creole spice. Infused with bay leaves, thyme, Scotch bonnet and coconut milk.
Caribbean Rice and Beans
Caribbean Rice and Beans
Caribbean Rice and Beans

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Comments & Reviews
  1. Nattralg says

    Posted on 2/6 at 5:35PM

    5 stars
    I usually just make my own version but I got a request from a friend for beans and rice Caribbean style, found this recipe and it came out great. It’s very tasty and I friend was pleased. Thanks

    Reply
  2. Aaron says

    Posted on 2/6 at 10:51AM

    5 stars
    Great recipe, easy method to follow, I made it with white basmati rice and used sweet pepper instead of the scotch bonnet, as the curry goat I served with it was already packing a punch, came out delicious, great flavours! My Jamaican Grandma was very impressed! Saved and will be using regularly! Many thanks!

    Reply
  3. Nini says

    Posted on 1/11 at 8:02AM

    5 stars
    I’ve made this recipe several times and it’s amazing. I always use chicken broth and the coconut milk, and always leave out the scotch bonnet pepper….ion like spicy lol

    Reply
  4. Heather L. says

    Posted on 10/28 at 10:56AM

    5 stars
    Imma – you are fantastic! I found your website through this recipe and not only has this become a staple for us, but I love exploring and trying your other recipes. I share your site whenever I can. Just delicious!

    Reply
    • ImmaculateBites says

      Posted on 10/30 at 5:39AM

      HI Heather! Thanks for sharing! Glad you liked my recipes!

      Reply
  5. Bonice says

    Posted on 10/15 at 2:43PM

    I absolutely LOVE this recipe and the flavor. I happen to be a huge fan of Caribbean food- across countries and this was authentic. I added a little coconut flake too . Thank you

    Reply
    • ImmaculateBites says

      Posted on 10/17 at 9:22AM

      Hi Bonice! Thank you! And I am so happy you liked it! I love Caribbean too!

      Reply
      • Lisa Harley says

        Posted on 12/7 at 2:28PM

        Can I use scotch bonnet pepper instead of the actual
        Scotch bonnet pepper? I’m unable to find it.

      • ImmaculateBites says

        Posted on 12/8 at 4:50AM

        Hi Lisa! If you mean what to substitute with scotch bonnet pepper, you can use Cayenne Pepper, Fresno Peppers, Habanero Peppers, Pequin Peppers, Serrano Peppers, or Thai Peppers.

      • Lisa Harley says

        Posted on 12/8 at 11:57AM

        I have the scotch bonnet pepper sauce because I couldn’t find the pepper. Would that work or should I just use a green pepper I have?

      • ImmaculateBites says

        Posted on 12/8 at 3:31PM

        You can use approximately 1/4 teaspoon of it. Alternatively, you can also use Jalapeño or serrano peppers.

      • Lisa Harley says

        Posted on 12/8 at 6:46PM

        This was awesome!!! Made it tonight!!! So fragrant and full of flavor! Thank you!!

  6. D says

    Posted on 10/7 at 1:26AM

    5 stars
    Thanks imma. Made this a few times now along with the curried goat. In one word “ Incredible “

    Reply
  7. Sierra says

    Posted on 10/4 at 2:40PM

    5 stars
    Delicious, I added 1 stalk of celery, 1 orange bell pepper, Aleppo pepper (dried) instead of scotch bonnet, and whole onion instead of half. My husband said it’s one of the best things I’ve made.

    Reply
  8. Jasmin says

    Posted on 10/3 at 5:33PM

    5 stars
    I recently found your site through Pinterest and I am so happy I did. This dish was amazingly delicious! My mom and husband raved about it. I look forward to trying more of your recipes. Thank you!!!!

    Reply
  9. Sue Kubecka says

    Posted on 10/2 at 10:31AM

    I’m looking forward shortly to trying this recipe as I was privileged enuf to live in the Carribbean some time ago. Now I’m in a small town in Texas and items such as coconut milk and scotch bonnet are not available in my one store Texan town and I hate to use just plain milk. Any advice to make this recipe almost as good?

    Reply
    • Sandra Sego says

      Posted on 10/24 at 2:21PM

      Hi Sue, you can order both from websites like Amazon.

      https://smile.amazon.com/ORGANICALLY-Scotch-Jamaican-Heirloom-Non-GMO/dp/B07KQ11GJY/

      https://smile.amazon.com/Thai-Kitchen-Organic-Coconut-Unsweetened/dp/B00M8VSKW4/

      Reply
    • Karen Andrews says

      Posted on 5/5 at 10:10PM

      Sue Kubecka, I keep a small bottle of Coconut extract and add just a couple drops to a cup of regular or plant-based milk. (I usually use soy milk since I can’t tolerate dairy.) The coconut extract might be with the vanilla extracts; hopefully your store carries one. With this substitution, I can always make coconut milk and don’t have to worry about buying separate cans from an online source. One bottle of extract lasts a long time. Good luck!

      Reply
      • Amina says

        Posted on 5/6 at 2:58PM

        Thank you for sharing your story. It’s always good to know substitutes that turn well for the recipe.

  10. Amanda Brown says

    Posted on 9/21 at 5:39PM

    I was never much of a cook before. I made this rice to go with jerk chicken. It came out so good I pat my own self on the back! I’ve made this recipe several times since and it always come out delicious.

    Reply
    • ImmaculateBites says

      Posted on 9/22 at 2:14PM

      Nice nice! I am happy to know that the recipe works well for you!

      Reply
  11. Rhys says

    Posted on 9/15 at 10:32AM

    5 stars
    This has become one of my go-to recipes! The taste is amazing and that creole spice is awesome
    I use Brown Basmati rice and it’s amazing, and obviously healthier as its whole Grains

    Reply
  12. Jones c says

    Posted on 9/13 at 8:24PM

    Is the red kidney beans the already cooked version or do they need to be raw?

    Reply
  13. Linda says

    Posted on 7/26 at 8:44AM

    This is excellent!!!! Everyone loves it!!!

    Reply
    • Immaculate Bites says

      Posted on 7/27 at 3:46AM

      Thank you, Linda! I have another Beans recipe that you might want to give a try, too – Southern Baked Beans with Bacon 🙂

      Reply
  14. Lauren Ann says

    Posted on 7/1 at 4:28PM

    5 stars
    This rice was absolutely incredible! I didn’t have a scotch bonnet pepper but I did have scotch bonnet hot sauce and was able to sub that in. Will definitely be adding this to my rotation of dishes

    Reply
    • Immaculate Bites says

      Posted on 7/2 at 1:42AM

      Thank you, Lauren! Enjoy! 🙂

      Reply
  15. Rebka says

    Posted on 6/30 at 1:21PM

    5 stars
    I just made this. Followed the recipe exactly and used Habanero peppers. It’s is sooooooo good!
    Thank you for the recipe ❤

    Reply
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