Easy Caribbean Rice and Beans
Add Preferred SourceI love spicy food, so this Caribbean Rice and Beans recipe is perfect. It’s got the kick of Scotch bonnets and the flavor of jerk seasoning that sends me straight back to the island. The combination of creamy coconut milk, hearty red beans, and tender long-grain rice makes it a hearty meal that’s easy to make and comforting. I’ll make it on a weeknight, but it is also great to serve guests.
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It’s the simplicity of this dish that grabs me every time; it’s so easy to make, yet the flavor delivers big time. With cost-effective ingredients, it just proves that you don’t have to spend a fortune to make a delicious vegan meal. I like to batch cook at the beginning of the week, and then I have leftovers all week, which make for GREAT lunches, pop it in a airtight container and when you’re at work, grab a fork and tuck in, it’s that simple.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Caribbean Rice and Beans with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Follow these instructions, and you’ll end up with a dish that’s bursting with flavor and Caribbean charm.
Prepare the Base
Heat your vegetable oil in a heavy-bottom pot over medium-high heat. Toss in the minced garlic and chopped onion. Sauté them for about 5-7 minutes until they become soft and start to release their wonderful aromas.
Add Heat and Flavor
Next, add the scallions and your chosen amount of Scotch bonnets to the pot. Give them a stir and let them sizzle for 2-3 minutes. This step really starts to build up those irresistible spicy flavors! Remember, Scotch bonnets are quite spicy, so start with a little and add more if you like it hot!
Sprinkle the Jerk seasoning into the pot. Mix it thoroughly with the sautéed ingredients, ensuring everything is well coated, and the flavors are combined.
Combine Main Ingredients
Now, add the red beans, rice, coconut milk, and vegetable broth. Tip: To prevent your rice from getting too sticky, rinse it under cold water before adding it to the pot. Season the mix with salt and pepper and stir well to integrate all the elements.
Cook the Rice
Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot. Let it cook for 12-15 minutes or until the rice is tender and all the liquid has been absorbed.
Garnish and Serve
Remove the pot from the heat, fluff the rice with a fork, and garnish with freshly sliced cilantro for a burst of freshness and color.
Recipe Notes and Expert Tips
Here are some expert tips and notes that I’ve learned from years of making this recipe, it’ll help you to lift your Caribbean Rice and Beans to the next level:
- Choosing the Right Rice: For the best texture, use long grain rice like Basmati or Jasmine. These varieties hold up well during cooking and won’t turn mushy.
- Rinsing the Rice: Always rinse your rice before cooking to remove excess starch. This helps prevent clumping and ensures fluffy rice in your final dish.
- Managing the Heat: Scotch bonnets are very spicy. If you’re unsure about the heat level, start with a small amount and adjust as needed. You can also remove the seeds to reduce the spice.
- Sautéing Secrets: Take your time sautéing the onions and garlic until they are golden. This caramelization adds a deep, sweet flavor base that enhances the overall dish.
- Coconut Milk Choice: Use full-fat coconut milk for the creamiest texture. It adds a rich, silky consistency that’s crucial for the luxurious mouthfeel of this dish.
- Bean Varieties: While red beans are traditional, feel free to experiment with other types of beans like black beans or chickpeas, for a different twist on this classic.
- Fresh vs. Canned Ingredients: Fresh beans can be used instead of canned. Just remember to soak them overnight and cook them until tender before adding them to your recipe.
- Herbs and Garnishes: Fresh cilantro is recommended for garnishing, but if you’re not a fan, try parsley or even a sprinkle of sliced green onions for a bit of freshness.
How to Store Leftover Caribbean Rice and Beans
One of the best things about this dish is that it stores very well and that’s why I batch cook on a Sunday and enjoy it throughout the week. Here are my tips for storing it correctly.
After cooking, let the rice and beans cool to room temperature before transferring them to an airtight container. This helps maintain the freshness and prevents any moisture buildup that could make the rice soggy. Store the container in the refrigerator, where the flavors will continue to meld and deepen, enhancing the taste for your next meal. Your leftovers will keep well for up to five days.
When you’re ready to enjoy your rice and beans again, simply reheat them. Add a splash of water or vegetable broth to keep the rice moist and flavorful during reheating. You can also freeze for up to 3 months.
What to Serve with Caribbean Rice and Beans
Pairing the right side dishes with Carribean Rice and Beans can turn it from a simple meal to a meal to remember. Here’s what goes with this island classic perfectly:
Protein Options
For a boost of vegan protein, try Jerk-spiced tofu. It keeps the Jamaican theme going and adds a nice protein boost to your meal.
Vegetable Sides
Lightly steamed or roasted vegetables like broccoli, carrots, or bell peppers add a fresh and crunchy element to balance out the meal. A classic Caribbean side, fried plantains are sweet, savory, and utterly delicious. They complement the spices in the rice beautifully.
Delicious Bread
A side of French Bread, cornbread, or Johnny cakes (Caribbean fried dumplings) can be great for soaking up any extra sauce and adds a nice textural contrast to the meal.
More Healthy Comfort Food You Will Love
- Easy Ratatouille
- Oven Roasted Cauliflower Steaks
- Best Vegan Chili
- Easy Vegetable Casserole
- Vegan Nut Roast
Ingredients
- 2 tablespoons vegetable oil
- 2 garlic cloves minced
- 1 onion chopped
- 2 scallions sliced
- 1-2 Scotch bonnets chopped
- 2 teaspoons Jerk seasoning
- 2 cups long grain rice
- 1 can red beans drained
- 1 can coconut milk
- 2 cups vegetable broth
- salt and pepper
- cilantro sliced
Instructions
- Heat a heavy bottom pot to medium-high and add the oil. Add the garlic and onion and cook for 5-7 minutes.
- Add the scallions and bonnets and cook for a couple more minutes.
- Add the Jerk seasoning and mix until fully combined.
- Add the red beans, rice, milk, vegetable broth, salt and pepper. Mix well.
- Bring to boil and once it breaks boiling reduce the temperature and simmer for 12-15 minutes, or until the rice is tender and the liquid has evaporated.
- Serve the rice with fresh cilantro.
Notes
- Choosing the Right Rice: For the best texture, use long grain rice like Basmati or Jasmine. These varieties hold up well during cooking and won’t turn mushy.
- Rinsing the Rice: Always rinse your rice before cooking to remove excess starch. This helps prevent clumping and ensures fluffy rice in your final dish.
- Managing the Heat: Scotch bonnets are very spicy. If you’re unsure about the heat level, start with a small amount and adjust as needed. You can also remove the seeds to reduce the spice.
- Sautéing Secrets: Take your time sautéing the onions and garlic until they are golden. This caramelization adds a deep, sweet flavor base that enhances the overall dish.
- Coconut Milk Choice: Use full-fat coconut milk for the creamiest texture. It adds a rich, silky consistency that’s crucial for the luxurious mouthfeel of this dish.
- Bean Varieties: While red beans are traditional, feel free to experiment with other types of beans like black beans or chickpeas, for a different twist on this classic.
- Fresh vs. Canned Ingredients: Fresh beans can be used instead of canned. Just remember to soak them overnight and cook them until tender before adding them to your recipe.
- Herbs and Garnishes: Fresh cilantro is recommended for garnishing, but if you’re not a fan, try parsley or even a sprinkle of sliced green onions for a bit of freshness.
