Caribbean Rice and Beans
Seasoned with garlic, onions, and Creole spice, then infused with bay leaves, thyme, Scotch bonnet, and coconut milk. True Caribbean comfort food for the soul.
Ingredients
- ¼ cup vegetable oil ((or canola))
- 2-3 cloves garlic, (minced)
- ½ medium onion, (diced)
- 2 teaspoons Creole seasoning
- 2 cups uncooked long grain rice
- 1 sprig fresh thyme ((or 1 teaspoon dried thyme))
- 1 13.5-ounce can coconut milk ((about 1¾ cups))
- 1 15.5-ounce can red kidney beans, (rinsed and drained)
- 2 small bay leaves
- Salt and freshly ground pepper (to taste)
- 2¼ cups chicken broth or water ((see notes))
- 1 teaspoon chicken bouillon ((optional))
- 1 whole scotch bonnet pepper
- 1 teaspoon paprika ((optional))
Directions
- 1
Wash rice until water runs clear. Drain water.
- 2
Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, and sauté for about a minute.
- 3
Stir in rice to the pan, followed by beans, and cook for about 2 minutes. Then add coconut milk, bay leaf, bouillon powder, and Creole spice with 2¼ cups of broth or water, bring to a boil, reduce heat, cover with a lid, and simmer until rice is cooked, about 20 minutes (more or less). Stir occasionally from the sides to prevent burning add more water as needed.
- 4
Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
- 5
Serve warm.