Best Caribbean Rice And Beans Recipes

CARIBBEAN RICE AND BEANS

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 COCONUT RICE AND BEANS

Steps:

• Combine coconut milk, bay leaf (or garlic) if you're using it, and rice. Bring to a boil over medium heat, stirring occasionally. Add some salt, lower heat to low and cover. Cook for 10 minutes. Stir occasionally to ensure it doesn't scorch.
• Uncover. Cook, stirring over low heat, until rice is tender and mixture is creamy, about 15 minutes. At about the 10-minute mark, stir in beans. If liquid evaporates before rice is done, stir in water (about 1/2 cup at a time), and cook until done.

CARIBBEAN RICE AND BEANS

Steps:

• Combine first 3 ingredients in medium bowl. Let stand 30 minutes, stirring occasionally. Season with salt and pepper.
• Meanwhile, heat oil in heavy medium saucepan over high heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add rice and stir 1 minute to coat with onion mixture. Add broth, wine, bay leaves, turmeric and cayenne pepper and blend well. Bring mixture to boil; stir well. Reduce heat to medium and simmer until rice is tender and mixture is creamy, stirring occasionally, about 25 minutes. Season to taste with salt, pepper and cayenne.
• Spoon rice onto platter. Arrange beans and onion garnish alongside.

SPICY CARIBBEAN BLACK BEANS AND RICE

Steps:

• Heat the oil in a big saucepan over medium heat.
• Add the onion, carrot, and garlic; saute/stir for 10 minutes.
• Add in the rice and the rest of the ingredients; cover, reduce heat and simmer 5 minutes or until thoroughly heated.
• Discard the bay leaves.

CARIBBEAN RICE AND BEANS

Steps:

• In large saute pan, heat oil over medium-high heat until hot but not smoking. Add pimiento, green pepper and garlic.
• Saute 2 minutes.
• Add beans, Tabasco, and vinegar.
• Bring to boil, reduce heat to low, cover nd simmer 5 minutes.
• Stir in rice and cilantro. Stir.
• Salt and pepper to taste.
• Serve.

CARIBBEAN RED BEANS AND RICE

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.

CARIBBEAN-STYLE RICE AND BEANS

Steps:

• Boil beans, garlic and salt until beans are tender.
• Reserve three cups of liquid from the boiled beans.
• Place beans and reserved liquid in a pot along with all remaining ingredients.
• Bring liquid to a boil; add rice; heat to boiling again.
• Turn down heat and simmer for 20 minutes, or until water has dried.
• Add beans to rice; stir well.
• Add additional salt and pepper to taste.

CARIBBEAN RED BEANS AND BROWN RICE

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.

CARIBBEAN BEANS AND RICE

Steps:

• Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil. Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir. Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves. Just before serving, add the scallion greens and fluff with a fork.

CARIBBEAN RICE AND BEANS

Steps:

• Wash rice until water runs clear. Drain water.
• Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
• Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
• Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
• Serve warm