Learn how to make a special type of rice with Caribbean influences that has a texture and aroma that’s unlike any rice you’ve had before.
Most people think of rice as a simple side dish that should be quick and easy to make. But every now and then, I feel like doing something special with rice. On those occasions, Caribbean rice is one of the recipes I use. I’ve always had a fondness for Caribbean dishes. The ingredients are simple, but not always what you’ll find in other cultures. The fragrance and texture are always unique, even for something so simple. It’s why a pot of Caribbean rice is nothing like an ordinary pot of rice.
There is a true explosion of flavor the first time you eat Caribbean rice. The jerk seasoning, as well as the Scotch bonnet pepper, make the dish truly come alive. These are unique ingredients that add uncommon but also unforgettable flavor to the rice. The use of coconut milk is also something that makes Caribbean rice different, giving the dish added sweetness to complement the spice of the jerk seasoning and pepper. Alongside the red kidney beans, it also gives Caribbean rice a nutty aroma that almost makes you feel as if you’ve been transported to the tropics.
Room for experimentation
With a recipe like this, you don’t want to reinvent the wheel, although there is always some room for experimentation. Most of the experimenting I do is with the beans and spices. Rather than kidney beans, feel free to use black beans if that’s your preference. You can also use chickpeas in place of the kidney beans.
In terms of spices, the Scotch bonnet pepper is your best choice. But if you can’t get your hands on that, habanero will help add a similar kick to this rice. You can even use a jalapeño if that’s all you have. On the other hand, if you prefer sweet over spicy, adding a small amount of pineapple juice is always an option with Caribbean rice.
How do I store leftovers?
Allow your leftover Caribbean rice to cool and then store it in an airtight container. In the fridge, leftovers should stay good for 3-4 days. You can also place the cooked rice in freezer-safe airtight containers, which you can freeze for 2-3 months. That way, you’ll have a serving of Caribbean rice whenever you need it.
Serving suggestions
This rice goes perfectly as a side dish to other Caribbean-inspired dishes. Among my favorites are this Easy Jerk Chicken With Pineapple or these Slow-Cooker Mango Chicken And Sweet Potato Bowls. For fans of Caribbean cuisine, I also recommend these Caribbean Chicken Bowls With Grilled Plantains. However, if you prefer something simple, I suggest making Caribbean rice as the side for Coconut Shrimp or Air-Fryer Grilled Chicken. Frankly, this rice pairs well with virtually any meat or protein dish.
Ingredients
- 2 cups long grain rice, rinsed
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 sprig fresh thyme
- 1 Scotch bonnet pepper, optional, pierced
- 1 3/4 teaspoons jerk seasoning
- 1 cup canned red kidney beans, rinsed and drained
- 1 13.5-ounce can coconut milk
- 2 1/4 cups chicken broth
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a large saucepan, heat vegetable oil over medium heat. Add garlic, onion, thyme, and the optional Scotch bonnet pepper. Sauté for 1-2 minutes until aromatic.
- Stir in the rice and jerk seasoning and cook for about 2 minutes until the rice is lightly toasted.
- Add the kidney beans, coconut milk, and chicken broth. Add bay leaves; boil, then reduce the heat, cover, and simmer for 20 minutes until the rice is tender.
- Take off the heat and let it sit covered for 5 minutes. Remove the bay leaves, thyme, and Scotch bonnet pepper, then add salt and pepper to taste.
- Fluff the rice with a fork and serve warm, garnished with fresh cilantro.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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