Caribbean rice and beans
A hearty one-pan rice dish simmered with beans, coconut milk, spices, and a touch of heat, finished with fresh herbs and lemon for a vibrant, satisfying meal.
Updated : 08 September, 2025
Easy
About 20 min.
Ingredients
2 tablespoon
Vegetable oil
1
Onion
3
Green onion
4
Garlic
chunk
Ginger
0.5
Green chilli pepper
2 tablespoon
Curcuma
1
Carrot
400 grams
Canned tomatoes
200 grams
Coconut milk
400 grams
Black beans
400 grams
Red beans
1.5 teaspoon
Sea salt
1 teaspoon
Ground black pepper
500 grams
Rice
1 tablespoon
Butter
small handful
Parsley
1
Lemon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Warm the oil in a large frying pan over a low heat, then add the onion, spring onions, garlic, ginger, chilli pepper, and curcuma. Cook gently for about 3 minutes, until the onion and garlic have softened.
Step 2
Stir in the chopped carrot, canned tomatoes, coconut milk, black beans, kidney beans, salt, and pepper, then bring everything to the boil.
Step 3
Add the rice and mix well, topping up with a little more water if needed so that the liquid just covers the rice. Stir in the thyme and butter, bring to the boil again, then reduce the heat to low.
Step 4
Cover with a lid and simmer for 25 minutes, or until the water has been absorbed and the rice is tender.
Step 5
Finish by garnishing with fresh parsley and a squeeze of lemon juice before serving.