Caribbean Rice and Beans
Seasoned with garlic, onions, and Creole spice, then infused with bay leaves, thyme, Scotch bonnet, and coconut milk. Enjoy Caribbean comfort food for the soul.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups (320g) uncooked long-grain rice
- 2 tablespoons (30ml) vegetable oil ((any neutral-flavored oil works))
- ½ medium onion, (diced)
- 2-3 cloves garlic, (minced)
- 1 sprig fresh thyme ((or 1 teaspoon dried thyme))
- 1 whole scotch bonnet pepper
- 1 15.5-ounce can red kidney beans, (rinsed and drained)
- 1 13.5-ounce can coconut milk ((about 1¾ cups))
- 2 small bay leaves
- 2 teaspoons (9-10g) Creole seasoning
- 1 teaspoon (3g) paprika ((optional))
- 1 teaspoon (4g) chicken bouillon (or vegetable bouillon for a vegetarian version (optional))
- 2¼ cups (530ml) chicken broth, (vegetable broth, or water (see notes))
- salt and black pepper (to taste)
Instructions
- 1
Wash rice until the water runs clear, then drain and set aside.
- 2
Heat a saucepan with the oil. Then add the onions, garlic, thyme, and hot pepper, and sauté for about a minute.
- 3
Add the rice to the pan, followed by the beans, and cook for about 2 minutes. Then add coconut milk, bay leaves, bouillon powder, Creole spice, and paprika with 2¼ cups of broth or water.
- 4
Bring it to a boil, reduce the heat, cover with a lid, and simmer until rice is cooked (20 minutes, more or less). Stir occasionally (but not too often) from the sides to prevent burning, and add more water as needed.
- 5
Discard the bay leaves. Adjust seasonings for salt and pepper. Serve hot.