Caribbean Rice and Beans delivers a flavor explosion with garlic, onions, and intensely delicious spices. Infusing it with bay leaves, thyme, scotch bonnet, and coconut milk creates an incredible rice meal!
I would like to say that with what the world is experiencing right now, every day should be a gratitude day. So, I’m beyond thankful for this gift of life and my beloved family by my side.
And while I’ve been daydreaming about my next Caribbean trip, a tropical food trip in my kitchen, starting with this rice and beans recipe, will have to do. Or if you’re into Jamaican food, it’s rice and peas. 😍
What Type of Beans for Caribbean Rice and Beans
When making this scrumptious meal, I don’t have any favorites, so whatever is in the pantry works. Traditionally, Caribbean beans and rice use red kidney beans. However, it’s just as delicious with black or pinto beans or pigeon peas. The look may change slightly, but that’s about it.
Recipe Ingredients
- Rice – Long-grain separates more easily. However, medium-grain, jasmine, and basmati rice work just as well.
- Seasoning – Garlic, onion, hot pepper (scotch bonnet peppers are my fave), Creole seasoning, thyme, bouillon powder, bay leaves, optional smoked paprika, and good ol’ S&P pack a flavor punch.
- Kidney Beans – Dried beans are cheaper, but for convenience’s sake, I’ve gone with canned. Choose which is best for you and your Caribbean red beans and rice.😉
- Coconut Milk – Full-fat coconut milk provides liquid to cook the rice and a tropical taste.
- Chicken Broth delivers the rest of the needed liquid and adds extra flavor.
How to Make Caribbean Rice and Beans
- Wash rice until water runs clear. Drain water.
- Sautee Aromatics – Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, and sauté for about a minute. (Photos 1-2)
- Simmer – Stir the rice into the pan, then the beans, and cook for about 2 minutes. Then add coconut milk, bay leaf, bouillon powder, Creole spice, and broth. Bring to a boil, reduce heat, cover, and simmer until rice is cooked (about 20 minutes). (Photos 3-4)
Note: Stir occasionally to prevent burning, adding water as needed. - Serve – Adjust seasonings with salt and pepper. Discard bay leaves. Serve warm and enjoy!
Recipe Variations
- Jerk Rice and Beans – For even more spice, add a teaspoon of jerk seasoning to the traditional recipe.
- Bean Swap – Pigeon peas, kidney beans, and black beans are all conventional choices. You can also use other beans, such as pinto beans, red beans, or lentils.
- Vegan Version – Replace the meat-based broth with vegetable broth; done.
Tips and Tricks
- Test the rice to avoid overcooking. It should be tender but still have a slight bite, and the beans should be tender but not mushy.
- Almost any chili pepper, such as habanero and jalapeño, will work if you don’t have a scotch bonnet.
- Don’t skip rinsing the rice because it removes excess starch and keeps the rice from getting sticky.
Make-Ahead and Storage Instructions
Cool the rice and beans after cooking and freeze them in meal-size portions in airtight containers for 2-3 months. It will last in the fridge for 3-4 days—the same works for leftovers.
Thaw frozen rice and beans in the refrigerator overnight. Then simmer (stirring occasionally) in a pot until it bubbles. Add water or broth as needed to keep it from burning—a microwave works, too.
FAQs
Caribbean rice and beans definitely have a West African influence. Enslaved Africans brought the recipe to the Caribbean, and it quickly became a staple in many Caribbean cuisines.
It depends on who you ask and where you are in the world. In Jamaica and other Caribbean countries, it’s known as rice and peas. That’s because, in the West African Akan language, the word for pea refers to most legumes, including beans.
Rice and beans are a nutritious meal. So you can serve it as a complete meal or add meat and sides, such as ripe fried plantains.
What to Serve With Caribbean Rice and Beans
It’s traditionally served with chicken, beef, or pork. It goes excellent with brown stew chicken, Jamaican curry goat, or jerk chicken. Fried sweet plantain and Caribbean coleslaw are wonderful sides.
More Popular Jamaican Dishes to Try
Conclusion
This Caribbean rice and beans recipe takes rice to a whole new level. Would you like more African-based recipes? Then follow me on Facebook for more! ❤️
Watch How to Make It
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This blog post was originally published in February 2014 and has been updated with additional tips, new photos, and a video.
Caribbean Rice and Beans
Ingredients
- ¼ cup vegetable oil (or canola)
- 2-3 cloves garlic, minced
- ½ medium onion, diced
- 2 teaspoons Creole seasoning
- 2 cups uncooked long grain rice
- 1 sprig fresh thyme (or 1 teaspoon dried thyme)
- 1 13.5-ounce can coconut milk (about 1¾ cups)
- 1 15.5-ounce can red kidney beans, rinsed and drained
- 2 small bay leaves
- Salt and freshly ground pepper to taste
- 2¼ cups chicken broth or water (see notes)
- 1 teaspoon chicken bouillon (optional)
- 1 whole scotch bonnet pepper
- 1 teaspoon paprika (optional)
Instructions
- Wash rice until water runs clear. Drain water.
- Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, and sauté for about a minute.
- Stir in rice to the pan, followed by beans, and cook for about 2 minutes. Then add coconut milk, bay leaf, bouillon powder, and Creole spice with 2¼ cups of broth or water, bring to a boil, reduce heat, cover with a lid, and simmer until rice is cooked, about 20 minutes (more or less). Stir occasionally from the sides to prevent burning add more water as needed.
- Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
- Serve warm.
Tips & Notes:
- Use 3 cups of water or broth for really moist rice and beans. If you want your rice to look just like in the picture, use 2 cups of water or broth.
- I used paprika and Creole salt to enhance the rice’s flavor. It’s not traditional, so if you want traditional rice, omit the paprika and use regular salt instead of Creole salt.
- Feel free to switch the coconut milk with 2 cups of water.
- If you want to make it vegan, vegetable broth is fine.
- If using dry pigeon peas, boil them until tender, then replace beans with pigeon peas in the recipe instructions. You may also use pinto or black beans instead.
- I use uncooked long-grain rice. No need to parboil; just rinse it until the water runs clear. One of our readers here has used Japanese short-grained rice, and it works. Brown long-grain rice works, too.
- Too much liquid and stirring would make your rice mushy.
- You may cook it ahead and refrigerate it. It heats up very well the next day.
- If you don’t have chicken bouillon, you may leave it out or use half of a Maggie cube and add it to the pot.
- For those who want to cook it using an Instant Pot, one of the readers shared this: saute everything like you usually would and cook for 3 minutes at high pressure with a natural pressure release.
- No Creole spice? You can use my jerk spice.
- You can add your favorite cooked protein to the mix, like shredded smoked turkey, diced chicken, ground meat, sausages, and so on.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Kitty says
I’ve made this dozens of times and it’s one of my favorites! I love it especially with fried plantains and it’s amazing with the jerk chicken recipe that I also got from this site. But it’s a itself for sure! Thanks so much for this easy but flavorful rice recipe!
Imma says
Wonderful! Thank you so much for the feedback and support. Stay tuned for more amazing recipes 🙂
Cindee says
I tried it in the Instapot with dry beans. First cook the dry beans, covered in water, for 8 minutes in the Instapot. Then I drained them & covered with water again & cooed for 21 minutes before adding them to the recipe. They were perfect!
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
HS says
Cajun and creole are two different things.
Imma says
True, but they’re similar enough to be interchangeable.
Shannon says
I use a rice cooker, can I just put the ingredients in the rice cooker? If not, if I precooked the rice, would I just cook it for less time in the pan with everything mixed in?
Thanks
Imma says
You sure can, as long as you’re using canned beans. Sauté your veggies and then put all the ingredients in the rice cooker. How long it takes will depend on your rice cooker. Please let me know how it turns out for you.
Chrissy says
I made it today and I love it. I tried making beans and rice before but I always get the ratios from beans to rice off. Next time I will add and extra can of beans and turkey sausage
ImmaculateBites says
That is some tasty additions. Glad to hear it worked out well for you.
Kim Young says
This recipe is amazing and extremely addictive. I used your jerk seasoning instead of the creole. I also added extra beans, seasoning and chicken broth to the leftovers and it made the most delicious soup.
Imma says
Thank you:) There’s more to come, so stay tuned
Khadija says
The flavor was great! I used 3 cups of water but the rice was a bit sticky. Will reduce water next time. By the way, I love your other recipes too! Made curry goat today, African grilled tilapia yesterday. Yum!
Imma says
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
Rob G says
Why does it say 2 1/4 cups chicken broth or water in the list, then 3 cups WATER in the instructions?
Which is it please? Ty!
ImmaculateBites says
It is 2 1/4 cup water. 3 cups is for those that love creamy rice .
Hope this helps.
Zoe says
Please read the recipe very carefully along with the comments regarding how much water to add. It’s very confusingly written and to clarify its either the stock OR 3 cups of water, not both! I ended up with an absolute mushy mess. It tastes good but I’m really sad that I’ve wasted a lot of time and food for this. Will try again with the amended 2.5 cups of stock (as written in the commente for “rice as in the picture” – again why is this right at the end not at the beginning???).
Imma says
hank you for pointing that out. I have made the clarifications.
jomo says
I have made this prolly 30X in many forms since I found your site. Sometimes with meat, sometimes not. With 3 cans of beans. With brocoli, spinach, kale, carrots, always with red bell pepper.
You cannot break it. It always works.
Thank you thank you thank you!
Imma says
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
Selena Carter says
I’ve tried several recipes for Caribbean rice and this is my favorite! I thought it was a little wet for my taste, but saw that later you mentioned int he tips the water could be adjusted. After eating it, though, I think I will keep the same 3 cup broth ratio. It was delicious! Thanks so much for posting. I’ll definitely look out for your other recipes.
Selena says
Forgot to rate! 5 stars!
Imma says
Thank you, Stay tuned for more amazing recipes.
Imma says
Thank you, . Stay tuned for more amazing recipes.
Sam says
I make this recipe all the time! Easy, nutritious and so tasty, its become a comfort food for me. I’ve made a few modifications to suit my personal preferences – I use 3 cups of rice and 2 cans of beans (I like a higher bean to rice ratio) and scale up the liquids accordingly. I now grow my own Scotch Bonnets and Habaneros (a good substitute!) and freeze them just for this recipe.
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Sharon Howard says
I love this recipe but I’m out of white rice. Can I swap brown rice? How would I adjust the time?
Imma says
It should be great with brown rice, and healthier, too. Brown rice needs 45-50 minutes to cook. Let me know how it goes.
Kelly says
Is it ok to use coconut water instead of coconut milk?
Imma says
You can, but it not taste quite the same since coconut milk is thicker and has more fat.You can, but it not taste quite the same since coconut milk is thicker and has more fat.
Vang says
Hello,
I love your recipes! Help me please,
I’ve made this rice dish a few times and my rice continues to come out mushy. What am I doing wrong?
ImmaculateBites says
Hello Vang,
Here are a few suggestions to help out .
Cut back on the liquid about 1/4 cup water
Measure accurately using measuring cups.
Stir once one rice is added .
Hope this helps.
Starr says
This recipe was pretty good. I will prepare it again.
Imma says
Yayy, Thank you so much! stay tuned and have more amazing recipes:)
Antissia LeMalle says
I have never commented on a recipe before but this one was great and I’m a very picky eater. I think I need to adjust the water I put 21/2 cups but it was still great .
Can this be frozen for later?
Imma says
Thank you. I’m so glad you liked it. Yes, you can freeze them for two to three months.