Caribbean Rice and Beans

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.

Prep Time : 10 Mins
Cook Time : 25 Mins
Total Time : 35 Mins

Servings : 5

  • 0.21 cup vegetable oil (or canola)
  • 1.67-2.5 garlic clove , minced
  • 0.42 medium onion , diced
  • 1.67 teaspoons creole spice Homemade recipe here
  • 1.67 cups uncooked long grain rice
  • 0.83 sprig fresh thyme or 1 teaspoon dried thyme
  • 11.25 oz can (1 3/4 cups) coconut milk
  • 12.92 oz can red kidney beans , rinsed and drained
  • 1.67 small bay leaves
  • salt and fresh ground pepper , to taste
  • 1.88 cups chicken broth or water (see notes)
  • 0.83 teaspoon chicken bouillon (optional)
  • 0.83 whole scotch bonnet pepper.
  • 0.83 teaspoons paprika (optional)

  1. Wash rice until water runs clear. Drain water.
  2. Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
  3. 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.
  4. Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
  5. Serve warm
Recipe 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 tradition  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. source

Baca Juga
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