Caribbean Rice and Beans – Immaculate Bites

What Type of Beans for Caribbean Rice and Beans

When making this scrumptious meal, I don’t have any favorites, so whatever is in the pantry works. Traditionally, Caribbean beans and rice use red kidney beans. However, it’s just as delicious with black or pinto beans or pigeon peas. The look may change slightly, but that’s about it.

Recipe Ingredients 

1. Rice – Long-grain separates more easily. However, medium-grain, jasmine, and basmati rice work just as well.
2. Seasoning – Garlic, onion, hot pepper (scotch bonnet peppers are my fave), Creole seasoning, thyme, bouillon powder, bay leaves, optional smoked paprika, and good ol’ S&P pack a flavor punch.
3. Kidney Beans – Dried beans are cheaper, but for convenience’s sake, I’ve gone with canned. Choose which is best for you and your Caribbean red beans and rice.😉
4. Coconut Milk – Full-fat coconut milk provides liquid to cook the rice and a tropical taste.
5. Chicken Broth delivers the rest of the needed liquid and adds extra flavor.

How to Make Caribbean Rice and Beans

• Wash rice until water runs clear. Drain water.
• Sautee Aromatics – Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, and sauté for about a minute. (Photos 1-2)
• Simmer – Stir the rice into the pan, then the beans, and cook for about 2 minutes. Then add coconut milk, bay leaf, bouillon powder, Creole spice, and broth. Bring to a boil, reduce heat, cover, and simmer until rice is cooked (about 20 minutes). (Photos 3-4)
  Note: Stir occasionally to prevent burning, adding water as needed.
• Serve – Adjust seasonings with salt and pepper. Discard bay leaves. Serve warm and enjoy!

Recipe Variations

1. Jerk Rice and Beans – For even more spice, add a teaspoon of jerk seasoning to the traditional recipe.
2. Bean Swap – Pigeon peas, kidney beans, and black beans are all conventional choices. You can also use other beans, such as pinto beans, red beans, or lentils. 
3. Vegan Version – Replace the meat-based broth with vegetable broth; done.

Tips and Tricks

1. Test the rice to avoid overcooking. It should be tender but still have a slight bite, and the beans should be tender but not mushy.
2. Almost any chili pepper, such as habanero and jalapeño, will work if you don’t have a scotch bonnet.
3. Don’t skip rinsing the rice because it removes excess starch and keeps the rice from getting sticky.

Make-Ahead and Storage Instructions

Cool the rice and beans after cooking and freeze them in meal-size portions in airtight containers for 2-3 months. It will last in the fridge for 3-4 days—the same works for leftovers.

Thaw frozen rice and beans in the refrigerator overnight. Then simmer (stirring occasionally) in a pot until it bubbles. Add water or broth as needed to keep it from burning—a microwave works, too.

FAQs

What to Serve With Caribbean Rice and Beans

It’s traditionally served with chicken, beef, or pork. It goes excellent with brown stew chicken, Jamaican curry goat, or jerk chicken. Fried sweet plantain and Caribbean coleslaw are wonderful sides.

More Popular Jamaican Dishes to Try

1. One-Pot Jerk Chicken and Rice
2. Ackee and Saltfish
3. Fried Dumplings
4. Salt Fish and Bake 

Conclusion

This Caribbean rice and beans recipe takes rice to a whole new level. Would you like more African-based recipes? Then follow me on Facebook for more! ❤️

Watch How to Make It

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This blog post was originally published in February 2014 and has been updated with additional tips, new photos, and a video.