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Cariibean Rice and Beans
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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 428kcal
Author Imma

Equipment

  • 7 inch Dutch Oven (cast iron).

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

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.

Nutrition

Calories: 428kcal | Carbohydrates: 64g | Protein: 9g | Fat: 14g | Saturated Fat: 11g | Sodium: 596mg | Potassium: 321mg | Fiber: 5g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 4.8mg | Calcium: 46mg | Iron: 1.7mg