Tangy Caribbean rice and beans seasoned with bright Caribbean spices. This Jamaican rice and beans combines a sweet and spicy rice and creamy black beans. It has a little crunch of onion and bell pepper and a bold splash of cilantro. Put this on your dinner menu, and let this recipe take you back to the caribbean.
Why This Recipe Works
When I think of Caribbean food, I think of bright flavors and fresh ingredients. I want to feel like I'm dining under a grass cabana Caribbean style at sunset next to clear turquoise waters. This recipe has just the tropical vibes you are looking for. I love this recipe because:
- making it is incredibly easy
- the flavors are unique and delicious
- this Jamaican rice and beans is the perfect side to so many dishes
I like to serve this alongside a summer salad, and sticky fall off the bone chicken.
What Is Caribbean Rice & Beans?
Traditionally authentic Jamaican rice is made using pigeon peas, rice, whole scotch bonnet pepper, fresh coconut milk and a variety of other spices. We have simplified the recipe by using Jamaican jerk seasoning, canned beans, and some fresh veggies. Let me show you just how to do it!
About The Ingredients
All of the ingredients for this rice beans recipe can be found at your local grocery store. Here are a few items to note:
- Long grain rice - I prefer to use long grain rice in this recipe because it adds a nice high end touch to the dish. Jasmine rice is the perfect variety to use in this recipe.
- Coconut oil - using coconut oil as opposed to olive or avocado gives a nice aromatic touch, and a tropical flavor. The coconut compliments the other spices in this dish.
- Cinnamon - cinnamon is a very Caribbean flavor, so don't skip it. I know it sounds a little weird to have cinnamon in a savory dish, but it really rounds it out.
- jerk seasoning - jerk seasoning is a combination of cumin, nutmeg, allspice, smoked paprika, cinnamon, red pepper flakes, and sugar. It is this flavor combination that is used to make jerk chicken. This will add that tropical flavor to our recipe.
- Canned black beans - the traditional ingredient in these beans are pigeon peas, but we are using canned beans for convenience, and also because I enjoy the flavor of black beans, I've listed a few variations towards the bottom of the post.
A complete list of ingredients can be located in the recipe card below.
How To Make It
Making this Caribbean rice and beans can be done in both the instant pot, or on the stovetop. I'm going to review how to make it in the pressure cooker, but if you're looking for the stovetop directions, you can find them in the recipe card below.
Step 1: Set your pressure cooker to saute, and add coconut oil. Once it is melted, add in diced onion and bell pepper. Cook until slightly softened.
Step 2: Add in your minced garlic and cook until fragrant and until the onions are translucent.
Step 3: Add in drained and rinsed black beans.
Step 4: Add in rice.
Step 5: Add in your cinnamon, chicken bouillon, paprika, and jerk seasoning.
Step 6: Pour in water. Stir until all rice black beans, veggies, and seasonings are combined. Seal pressure cooker and cook on high for 12 minutes, allowing a natural release.
Pro Tip: When cooking rice in the pressure cooker, the water ratio is 1:1. So if the stovetop recipe calls for 1 cup of rice and 1 ½ cups water, reduce the water to 1 cup.
Step 7: Remove the lid, and add in cilantro.
Step 8: Fluff with a fork and serve immediately. Serve with fresh lime.
Caribbean Rice Beans FAQ
Caribbean, or Jamaican rice and beans is traditionally called Rice and Peas. The "Peas" are traditionally Pigeon Peas, but are now substituted with kidney or black beans. It was also traditionally served with curry goat. This dish originated in in the West Indian Caribbean Islands.
Yes - if you prefer to serve them side by side, rather than mixed together - simply omit the beans from the recipe. Canned black beans or canned kidney beans can be heated separately and then served on the side or on top of the rice.
Yes! If you prefer to start with dry kidney beans or dry black beans, you will need to soak and cook them before cooking. To do this cover dried kidney beans, or beans of your choice, with water and let soak over night. Drain and rinse, and then cook covered in water on the stovetop for about 15 minutes on medium heat.
Store leftovers in an airtight container in the fridge for 3-5 days.
Variations
Make it vegetarian - this dish can easily be made vegetarian by swapping the chicken bouillon for vegetable bouillon.
Swap out the beans - get creative with the beans and try red Kidney beans, pinto, red beans or white beans. All taste delicious.
Other Recipes You May Enjoy
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Caribbean Rice & Beans
Equipment
- Pressure Cooker optional
Ingredients
- 1 tablespoon coconut oil
- ½ yellow onion diced
- 1 clove garlic minced
- ½ red bell pepper diced
- 1 cup long grain white rice like jasmine
- 1 can black beans riced and drained
- ¼ teaspoon cinnamon
- ¼ teaspoon paprika
- ¼ teaspoon jerk seasoning
- 1 teaspoon chicken bouillon
- 1 ½ cups water *
- ½ bunch cilantro minced
Instructions
Stovetop
- In a large stock pot melt coconut oil over medium high heat.
- Add onion, bell pepper and garlic and cook until fragrant.
- Add rice, black beans, cinnamon, jerk seasoning, paprika, bouillon and water. Bring to a boil.
- Reduce heat to a simmer and cover. Cook for about 20 minutes until water is absorbed.
- Fluff rice with a fork and stir in cilantro. Serve immediately with fresh lime.
Pressure Cooker
- Set your pressure cooker to saute. Add coconut oil and melt.
- Add onion, bell pepper and garlic and cook until fragrant.
- Add rice, black beans, cinnamon, jerk seasoning, paprika, and bouillon.
- Add in water, reducing amount to 1 cup. Stir to combine all ingredients.
- Seal lid and cook on high for 12 minutes. Allow a natural release for 15 minutes.
- Fluff rice with a fork and stir in cilantro. Serve immediately with fresh lime.
Kels says
We eat a lot of Cuban black beans and rice and I wanted something different.
This is perfect and so delicious! Don't forget that squeeze of lime at the end! Yum!
Siobhan says
can you please attach the recipe for the Caribbean cod?
Thanks!
Kadee says
We no longer have this recipe on our site, but may bring it back soon!
Paula Snyder says
Do you have a recipe for Strawberry Mango Pico?
Kadee says
Hi there,
yes - it can be found here, You just need to add mango to this recipe. https://ohsodelicioso.com/strawberry-salsa/
Bird says
Excellent recipe. I had to cut the cinnamon by half because ours is freshly ground and can be overpowering. I seved it alongside jerk chicken and grilled pineapple. Perfect.
Emily Kemp says
This sounds so delicious, I love the idea of serving it with cod!