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Caribbean Red Beans and Rice
1 tablespoon olive oil
3 cup frozen Hannaford stir-fry mix onions and peppers
1 tablespoon Garlic, minced
1 each Celery stalk, diced
1/2 teaspoon ground allspice
1/2 teaspoon ground clove
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 pinch ground black pepper
2 15 oz Can Canned red kidney beans, rinsed, drained
1 cup vegetable stock
1 each tomato, diced
1 teaspoon hot pepper sauce
3 tablespoon Finely chopped fresh cilantro
3 cup brown rice, cooked according to package
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Caribbean Red Beans and Rice

Caribbean Red Beans and Rice

Caribbean Red Beans and Rice
Two Stars Guiding Stars
  • Servings:Serves 6
  • Prep Time:5 minutes
  • Cook Time:15 minutes
1. Heat oil in a large pan over medium-high heat. Saute frozen stir fry mix and celery until softened (about 6 minutes).
2. Add garlic and cook 1 minute. Sprinkle in allspice, cloves, cayenne pepper, salt and pepper and cook for one minute more.
3. Stir in beans, vegetable stock, diced tomatoes and hot pepper sauce. Cook until heated through (about 6 -,- 8 minutes).
4. Serve beans on top of pre-cooked rice and sprinkle with chopped cilantro.
Recipe created by Heather Quintana, Certified Health Coach