Receta Caribbean Rice & Beans
Caribbean Rice & Beans
By Raven Chelanee, on August 3rd, 2011, Beans, Caribbean, Grains, Legumes, Rice, Vegan, Vegetarian
I have said before that I love Caribbean food, especially food from the Caribbean side of Costa Rica. Something about plantains, stewed meat, and rice & beans…you have to eat it to really know! Thankfully you don’t have to travel far, only to your local grocery store and into your kitchen. We have tried so many different versions of Rice & Beans. Some are dry, some do not use coconut milk, others have super mushy beans. This was my first time making Rice & Beans. I wanted to get the flavor profile right without adding too much or too little of something.
My DH said that these were by far the best Rice & Beans he has ever eaten. I thought he was just being overly kind until he finished the pot…
Delicious Rating: I usually do all my prep with a good ol’ fashion chef’s knife but you can save some time by using a food processor. I thought that this easy recipe was good, not my all time favorite. I found it to be a bit wet for my taste. I don’t want dry Rice & Beans but not moist either. Although my DH says they are the best we have ever eaten something was missing for me. I could really have been the meal profile. I only made rice & beans, when usually they are served with some meat and plantains, so that may have been missing for me. Otherwise, please try out this recipe and let me know what you think of it. I love the bell peppers adding color to it. I will definitely make these again with an adjustment on the coconut milk: adding more water and less milk.
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Caribbean Rice & Beans
Author: CookEatDelicious.com
- Prep time: 10 mins
- Cook time: 25 mins
- Total time: 35 mins
- 2 tbsp olive oil
- 1 red onion, minced
- 1 red bell pepper, finely chopped
- 2 Serrano or habanero chilies, minced
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 1½ cup of white rice
- 2 tsp sugar
- 1 tsp salt
- 1 tsp allspice
- 1 tsp thyme
- 1 tsp nutmeg
- 2 cups of coconut milk
- 1 cup of hot water
- 2 cups of cooked kidney or other firm bean, drained & rinsed
In a large pan heat olive oil over medium heat.
Add onion, bell pepper, chilies, garlic, and ginger and cook for 5-minutes.
Stir in rice and coat well with oil.
Stir in sugar, salt, allspice, thyme, and nutmeg.
Add in coconut milk and water, cover, reduce heat to medium-low and cook for 20-minutes or until rice is tender and cooked through.
Gently fold in beans and heat through.
Serve hot.
2.2.6
I love the beautiful colors of this recipe. Reminds me of the Caribbean.
Don’t be discouraged if the rice is cooking in the allotted time. Perhaps the lid is not tight enough or the water/coconut milk ration is off. Add more water if needed.
Enjoy!
Kiss the Cook!
Love to cook & eat. Seriously addicted to sugary confections and using real butter. From the SF Bay Area but live in Costa Rica. Read More about Me