Make Ahead

Caribbean Rice and Beans

July 25, 2011
3 Ratings
  • Serves 4-6
Author Notes

Beans and rice are filling and delicious and can be an entire meal. This is my version of Jamaican rice and beans, I like to serve with grilled meats or fish. The rice is first stirred in saucepan with the cooked onions, then boil the rice in coconut milk, water, some of the water from the beans and two whole jalapeno peppers.The peppers cooked whole imparts no heat just the flavor. You can break up the peppers in the rice after it's cooked to really feel the heat —sdebrango

What You'll Need
  • 1 cup Dried pigeaon peas, cow peas, or whatever kind of dried bean you like. Soaked overnight
  • 2 cups water
  • 1/2 small/medium onion chopped
  • 2 cups long grain white rice
  • 2 cups unsweetened coconut milk
  • 1 cup water or unsweetened coconut water I use Zico
  • 1 cup reserved water from cooked beans
  • 2 whole jalapeno peppers
  • salt and pepper to taste
  1. After beans have soaked over night, drain and pour them into a med saucepan add 2 cups of water and cook until beans are tender.Season the beans with salt and pepper. Set them aside along with 1 cup of the water that the beans cooked in, you will need that to cook the rice.
  2. To a large saucepan add a small amount of olive oil just enough to coat the bottom of the pan when pan is hot put the chopped onion in and saute until onion is soft and translucent, add rice and cooked beans you judge how much of the beans to add to the rice you don't want too many beans, stir until rice and onion and beans are combined. Add all the liquid, some salt and pepper to taste and the peppers. Bring to a boil on high flame, cover and reduce heat to med/low and let rice cook until all the liquid is absorbed and rice is done it will take 15-20 minutes. Turn off the heat, fluff rice with fork and serve, you can garnish with fresh thyme or cilantro.

See what other Food52ers are saying.

  • wssmom
  • boulangere
  • lapadia
  • inpatskitchen
  • Sagegreen
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

8 Reviews

wssmom July 31, 2011
The coconut milk is an AWESOME touch!
boulangere July 26, 2011
It doesn't get any more elemental than rice and beans. I love the coconut milk here with your peppers.
boulangere July 26, 2011
Yes, home, and trying to figure out which time zone in which to sleep. The entire trip was fantastic. Stories to come!
lapadia July 26, 2011
I love rice and beans and this is a flavorful side dish, thanks for sharing it sdebrango!
lapadia September 3, 2013
Wow Suzanne, this is perfect to use up a couple garden fresh jalapenos! Will be buying coconut milk & water to give this recipe some love:)
lapadia September 7, 2013
Yay! Made your recipe last night = Fabulous, my husband especially raved with each bite! Will def. make again...:)
inpatskitchen July 25, 2011
Looks and sounds fabulous!!
Sagegreen July 25, 2011