Caribbean Style Rice and Beans – a very tasty recipe! I saw the recipe on Whole Foods website and had to try it out. I used a green pepper instead of a red one (79 cents vs $2) and used less salt but otherwise followed the recipe (mostly). Quick as well, it was ready in under 30 minutes. The WF recipe collection has some tasty choices!
OK, I admit it…I borrowed their photo. It was way prettier than mine
Caribbean Style Rice and Beans
- 14 ounce can light coconut milk, divided
- ½ tsp salt, divided
- 1 cup long grain white rice
- 1 Tbsp organic extra virgin coconut oil
- 1 large sweet onion, chopped
- 1 bell pepper, chopped
- 2 tsp garlic, minced (4 cloves or jarred)
- ½ tsp dried thyme
- ¼ tsp ground allspice
- ¼ tsp ground cinnamon
- 1/8 tsp cayenne pepper
- 15 ounce can lower sodium black beans, rinsed and drained
Add ¾ cup coconut milk, 1¼ cups water, ¼ tsp salt and the rice in a medium saucepan, bring to a boil. Cover and let cook over low for 20 minutes.
In a large skillet over medium-high, melt the oil, add the onion, bell pepper and garlic and cook till tender, about 10 minutes. Stir in the spices, cook for a minute.
Add the remaining coconut milk, ½ cup water, the beans and ¼ tsp salt, bring to a simmer. Turn down to medium and let simmer for about 8 minutes,
Fluff up the rice and add into the sauce, stir well. Taste for seasoning, add a bit more salt if desired.
Serves 3 as a main dish, 6 as a side dish.