Origin: Caribbean, Taste of the Islands
Method: StovetopJump to Recipe
This is our absolute favorite side dish when we are making Caribbean inspired dishes. It goes especially well with spicy dishes such as jerk chicken, or our Caribbean Fire Shrimp, as the coconut milk helps cut some of the heat. This recipe was adapted from Immaculate Bites and we changed very little because they hit this dish out of the park. Why try to change perfection? Immaculate Bites is always one of the first sites we turn to when we are looking for inspiration for Caribbean or African dishes. Their site is really well done and everything we have ever tried from their site has been delicious. Check them out at https://www.africanbites.com/.
Preparing the Caribbean Rice and Beans
The recipe is fairly simple and comes together quickly. The most challenging part, depending on where you live, may be finding scotch bonnet peppers. If you are unable to find scotch bonnets, you can substitute habaneros as they have a similar spice level and fruity flavor. Despite the inclusion of these spicy peppers in this dish, it is still pretty mild. If you would like more of a medium heat you can halve or quarter the peppers, but be certain to remove the stem and seeds.
First, rinse the rice and drain and rinse the black beans. Heat the oil over medium heat in a sauce pan or skillet. When the oil is warm, add and cook the vegetables and herbs for 1 minute. Next, stir in the uncooked rice and the beans and cook for about 2 minutes more.
Add the coconut milk, bay leaves, bouillon, creole spice, paprika, and chicken broth. Give it a good stir and bring the mixture to a boil, then reduce the heat to a simmer and cook covered for 20 minutes, stirring occasionally.
Season the Caribbean Rice and Beans with salt and pepper, and remove the bay leaves prior to serving.
Pairing the Caribbean Rice and Beans
- Puerto Rican Arroz Con Gandules: Rice with Pigeon Peas
- Flat Top Chicken Fried Rice
- Caribbean Rice and Beans
- Wood-Fired Seafood Paella
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Caribbean Rice and Beans
- ¼ cup Canola Oil
- 3 Garlic Cloves minced
- ½ Medium Onion diced
- 2 tea Creole Spice
- 2 cups Long Grain Rice uncooked, rinsed
- 1 Fresh Thyme Sprig
- 13.5 oz Can Coconut Milk
- 15.5 oz Can Black Beans or Red Beans drained and rinsed
- 2 Bay Leaves small
- 2 ¼ cups Chicken Broth
- 1 tea Chicken Bouillon
- 2-3 Whole Scotch Bonnet Peppers may substitute habaneros
- 1 tea Paprika
- Rinse the rice and drain and rinse the beans.
- Heat the oil in a sauce pan over medium heat, and cook the vegetables for 1 minute. Stir in the uncooked, rinsed rice and then the beans and cook for 2 more minutes.
- Add the coconut milk, bay leaves, bouillon, paprika, creole spice and chicken broth. Bring to a boil, then reduce the heat and simmer covered for 20 minutes, stirring occasionally.
- Season with salt and pepper, and remove the bay leaves prior to serving.
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