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Caribbean Black Beans and Rice
Stacey Dohman, MS, RDN
Caribbean Black Beans and Rice is an easy-to-make side dish that's packed with protein flavor, and fiber! Try this with your favorite latin dish as a side or as a vegetarian meal during the week.
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Ingredients
2
cups
uncooked brown rice
1/2
teaspoon
fine sea salt
1
tablespoon
olive oil
1
large yellow onion
chopped
1
red bell pepper
cored, seeded and chopped
2
cloves
garlic
finely chopped
1/2
teaspoon
chili powder
1
14.5-ounce can coconut milk
2
cups
vegetable broth or chicken stock
2
15.0-ounce cans black beans, drained and rinsed, or 3 cups cooked
1/4
teaspoon
ground black pepper
Chopped fresh cilantro
optional
1
lime
cut into wedges (optional)
Instructions
Cook rice according to package directions. I love cooking rice in an instant pot or rice cooker.
Heat oil in a large pot over medium-high heat.
Add onions and cook until just soft, 1 to 2 minutes.
Add peppers, garlic and chili powder and cook, stirring occasionally, until softened, 2 to 3 minutes.
Add coconut milk and stock and bring to a boil.
Reduce heat to medium-low and simmer for 15 minutes.
Stir in beans, then simmer until flavors are melded, about 5 minutes more; season with salt and pepper.
Spoon beans over rice, garnish with cilantro and lime wedges and serve.
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