Best Caribbean Red Beans And Rice Recipes

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

CARIBBEAN RED BEANS AND BROWN RICE

Caribbean Red Beans and Brown Rice image

Make and share this Caribbean Red Beans and Brown Rice recipe from Food.com.

Provided by Pastryismybiz

Categories Caribbean

Time 20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups instant brown rice
2 tablespoons olive oil
1 yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1 cup celery, chopped
4 garlic cloves, minced
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1 cup vegetable stock
3 (15 1/2 ounce) cans kidney beans, drained
1 tomatoes, cored and diced
2 tablespoons chopped fresh thyme
1 teaspoon hot pepper sauce
3 tablespoons chopped fresh cilantro

Steps:

In a large saucepan, heat the 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the vegetable stock, beans, tomato, thyme and hot-pepper sauce. Simmer for 10 minutes.
While the beans are cooking, cook the brown rice according to package directions.
Divide the rice among 6 individual bowls. Top each serving with beans and sprinkle with the cilantro.

Nutrition Facts : Calories 331.9, Fat 6.2, SaturatedFat 0.9, Sodium 690.2, Carbohydrate 56.3, Fiber 11.2, Sugar 6, Protein 14.1

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