Looking for a dish that is filling, nutritious and won’t break the bank? Red beans and rice is a great choice.
There are so many variations, mostly from Louisiana and around the Caribbean. Even within each country, many families seem to have their own recipes. My sister has a good friend from Puerto Rico, and his includes olives, potatoes and tomatoes. Some have rice cooked separately, and some cook it all in the same pot. I chose to focus on a Caribbean-style version without meat, which is the most budget-friendly way to go. Thanks to the beans, there’s plenty of protein.
You can change up this recipe according to your likes and what you have on hand. Don’t have red kidney beans? Use black beans. If you have extra vegetables, try adding them. I used coconut milk in addition to the broth to cook the rice, but you can stick with broth if you prefer.
Any long-grain rice will work — I like slightly aromatic and lightly floral jasmine rice.
This recipe freezes and reheats extremely well. Simply cool completely, divide into portions and store in freezer-safe bags to freeze for up to three months. For best results, thaw in the refrigerator before serving.
Caribbean Red Beans and Rice
Serves 6-8.
Ingredients
- 1/4 cup olive oil
- 1/2 large onion, diced
- 4 cloves garlic, finely chopped
- 1 carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 jalapeño, finely chopped (remove seeds and membranes if you don’t want spiciness)
- 4 cups white jasmine rice, rinsed
- 3 (15- to 16-ounce) cans red kidney beans, drained and rinsed
- 1 (13.5-ounce) can coconut milk
- 2 quarts chicken or vegetable broth
- 2 bay leaves
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup chopped cilantro
Directions
- Heat oil in a large Dutch oven over medium heat until lightly shimmering. Add onion and garlic and stir for about 3 minutes, being careful not to let the garlic burn.
- Add carrot, celery and jalapeño and sauté for another 3 minutes.
- Stir in the rice and beans. Cook for an additional 2 minutes.
- Add the coconut milk, broth, bay leaves and spices. Stir. Bring to a boil over high heat, then lower heat, cover and simmer until the rice is cooked through, about 30 to 40 minutes, stirring occasionally to prevent sticking or burning. Add some water if it starts to look dry. (Too much stirring can cause the rice to get mushy). Test to make sure the rice is cooked through before removing from heat.
- Add salt and pepper to taste and serve with a sprinkling of cilantro.