Caribbean Beans And Rice Recipes

JAMAICAN RICE AND PEAS (COCONUT RICE AND BEANS)

Jamaican Rice and Peas (Coconut Rice and Beans) image

Jamaican Rice and Peas (or Caribbean Red Beans and Coconut Rice) is an easy and flavorful side dish that brings a fun tropical flair to your meal.Yield 3 1/2 c

Provided by Sarah | Curious Cuisiniere

Time 35m

Number Of Ingredients 11

Ingredients

½ tsp unsalted butter
½ onion, (diced)
1 garlic clove, (minced)
1 c rice, (dry)
1 bay leaf
½ tsp thyme
½ tsp ground black pepper
1 c water
½ c coconut milk ((canned))
½ c cooked red beans ((kidney beans or pigeon peas))
½ tsp salt

Steps:

Heat butter in a medium saucepan. Add onion and garlic, and sauté 1-2 minutes over medium heat.
Add rice, bay, thyme, pepper, water, and coconut milk. Bring the mixture to a boil, reduce the heat and simmer, covered, 10 minutes.
Add the beans and continue to cook, covered, until all the liquid is absorbed and the rice is tender, 8-10 minutes.
Remove the bay leaf and mix in the salt. Let the rice stand, covered, for 5 minutes to finish steaming.
Taste the rice and adjust the salt and pepper as desired.

Nutrition Facts : Calories 136 kcal, Carbohydrate 29 g, Protein 4 g, Fat 0.2 g, Sodium 46 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CARIBBEAN RICE AND BEANS

Caribbean Rice and Beans image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1/2 Scotch bonnet pepper, seeded and diced (while handling, protect your hands and eyes, and avoid breathing fumes)
2 (16-ounce) cans black beans (or your choice of beans), rinsed clean
2 tablespoons rice wine vinegar
1 cup dry rice
2 cups chicken or vegetable stock
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped chives
Hot sauce, to taste (recommended: Tabasco)
Salt and freshly ground black pepper

Steps:

Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.

CARIBBEAN-STYLE BEANS AND RICE

Caribbean-style Beans and Rice image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 slices smoked bacon or 1 small ham hock
4 cloves garlic, roughly chopped
1 cup dried red kidney beans, brought to a boil and cooled, drained
5 cups cold water
1 Scotch bonnet, halved and seeded, or 2 serrano chilis
1/4 teaspoon ground cinnamon
1 (14-ounce) can coconut milk
4 scallions, crushed*
2 sprigs fresh thyme
1/4 teaspoon ground allspice
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
2 1/2 cups long-grain rice, washed and drained

Steps:

Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.

CARIBBEAN RED BEANS AND RICE

Caribbean Red Beans and Rice image

Easy weeknight meal of red beans and rice. The coconut milk and jalapeno give it the flavor you will crave. This recipe is an Art Smith recipe. My family voted it a definite keeper!

Provided by lisar

Categories Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 onion, minced
1 jalapeno pepper, seeded and minced
2 cups basmati rice, uncooked
1 (15 ounce) can red beans, drained and rinsed
1 1/2 cups coconut milk
1 cup chicken broth
1 sprig fresh thyme
salt and pepper

Steps:

In a large saucepot, over medium-high heat, add the olive oil and onion and cook until soft, then add the jalapeno pepper.
Add the rice and cook for 5 minutes.
Add the beans, coconut milk and chicken broth and bring to a boil.
Reduce the heat to low, and add the thyme and salt and pepper.
Cook until the broth and coconut milk are reduced, about 25 minutes.

Nutrition Facts : Calories 637, Fat 19, SaturatedFat 12.5, Sodium 156.9, Carbohydrate 105.2, Fiber 7.2, Sugar 39.9, Protein 12.9

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