This Caribbean Coconut Rice and Bean dish has become our go-to side when we are enjoying Caribbean food. It makes a perfect companion to spicy dishes such as jerk chicken or spicy Caribbean shrimp.
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, jerk seasoning 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.