Caribbean rice and beans


Serves: 4 Time: 25 minutes

  • 30ml olive oil
  • 3 cloves garlic, crushed
  • 1 medium onion, diced
  • 1 tsp dried thyme
  • 2 bay leaves
  • 300ml chicken or veg stock
  • Salt and pepper to taste
  • 375g coconut milk
  • 260g uncooked long grain rice
  • 475g red kidney beans
  • 1tsp paprika
  • 1 whole scotch bonnet



Wash your rice until the water runs clear and allow to drain.

Heat the oil in a large saucepan or casserole dish over a medium-high heat. Add the onions, garlic, thyme and scotch bonnet and cook for 1 minute.

Add the rice and beans to the pan and cook for another 2 minutes before adding the rest of the ingredients.

Cover and bring to the boil. Reduce the heat to medium and simmer for 20 minutes or until the rice is cooked adding a little water if necessary and stirring occasionally to prevent sticking and burning.


Remove the bay leaves before serving with jerk pork belly or chicken or as a meal on its own.


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