Cariibean Rice and Beans

Caribbean Rice and Beans

Caribbean Rice and red Beans -- Seasoned with garlic, onions and creole spice. Infused with bay leaves, thyme, Scotch bonnet and coconut milk.

Course Main
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 428 kcal
Author AfricanBites


  • 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)
US Customary - Metric


  1. Wash rice until water runs clear. Drain water.
  2. Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
  3. 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.
  4. Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
  5. Serve warm

Recipe Notes