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.
Nattralg says
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
Aaron says
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!
Nini says
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
Heather L. says
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!
ImmaculateBites says
HI Heather! Thanks for sharing! Glad you liked my recipes!
Bonice says
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
ImmaculateBites says
Hi Bonice! Thank you! And I am so happy you liked it! I love Caribbean too!
Lisa Harley says
Can I use scotch bonnet pepper instead of the actual
Scotch bonnet pepper? I’m unable to find it.
ImmaculateBites says
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
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
You can use approximately 1/4 teaspoon of it. Alternatively, you can also use Jalapeño or serrano peppers.
Lisa Harley says
This was awesome!!! Made it tonight!!! So fragrant and full of flavor! Thank you!!
D says
Thanks imma. Made this a few times now along with the curried goat. In one word “ Incredible “
Sierra says
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.
Jasmin says
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!!!!
Sue Kubecka says
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?
Sandra Sego says
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/
Karen Andrews says
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!
Amina says
Thank you for sharing your story. It’s always good to know substitutes that turn well for the recipe.
Amanda Brown says
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.
ImmaculateBites says
Nice nice! I am happy to know that the recipe works well for you!
Rhys says
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
Jones c says
Is the red kidney beans the already cooked version or do they need to be raw?
Linda says
This is excellent!!!! Everyone loves it!!!
Immaculate Bites says
Thank you, Linda! I have another Beans recipe that you might want to give a try, too – Southern Baked Beans with Bacon 🙂
Lauren Ann says
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
Immaculate Bites says
Thank you, Lauren! Enjoy! 🙂
Rebka says
I just made this. Followed the recipe exactly and used Habanero peppers. It’s is sooooooo good!
Thank you for the recipe ❤