Caribbean Rice & Beans
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.
Servings: 6 servings
Calories: 62kcal
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.
Video
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Notes
Can I serve the rice and beans separately?
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.
Can I use dry beans?
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.
How long can I store leftovers?
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.
Nutrition
Serving: 0.5cup | Calories: 62kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.04mg | Sodium: 86mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 388IU | Vitamin C: 14mg | Calcium: 10mg | Iron: 0.2mg