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Caribbean Red Beans and Brown Rice
This spiced, Caribbean-inspired dish can be made with whatever kind of beans and rice you have on hand. The bean mixture will freeze nicely, so this is a fantastic dish to make an extra large batch of ahead of time. Cook instant brown rice when you're ready to serve for a speedy dinner.
1 1/4 cups brown rice
3 Tbsp. olive oil, divided
1 tsp. salt
2 1/2 cups water
1 yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1 celery stalk, chopped
4 cloves garlic, minced
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. cayenne pepper
1/2 tsp. pepper
2 cups canned kidney beans, rinsed and drained
1 cup low-sodium chicken stock
1 tomato, diced
2 Tbsp. chopped fresh thyme
1 tsp. hot sauce
3 Tbsp. chopped fresh cilantro
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Caribbean Red Beans and Brown Rice

Caribbean Red Beans and Brown Rice

Caribbean Red Beans and Brown Rice
Two Stars Guiding Stars
  • Servings:6 (306 g)
  • Prep Time:45 minutes
  • Cook Time:60 minutes
1. Combine the rice, 1 tablespoon of the oil, half of the salt, and the water in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender (40-45 minutes). Set aside and keep warm.
2. While the rice is simmering, heat the remaining oil in a large saucepan over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened (6-8 minutes). Stir in the garlic and cook until softened (1 minute). Add the allspice, cloves, cayenne, remaining salt, and the pepper. Cook for 1 minute.
3. Stir in the beans, chicken stock, tomato, thyme and hot sauce. Cook until the vegetable mixture is heated through (6-8 minutes).
4. Divide the rice among warmed individual bowls. Top each serving with beans and garnish with cilantro.