St Lucia Style Rice and Beans

St Lucia style Rice and Bean, a spicy rice side dish cooked in coconut milk with kidney beans. Perfect to serve as a side dish for a Caribbean feast.

St Lucia style Rice and Bean, a spicy rice side dish cooked in coconut milk with kidney beans. Perfect to serve as a side dish for a Caribbean feast.

Serving Caribbean Rice and Beans

Rice and Beans is a tasty Caribbean side dish bursting with amazing flavours. Not only does this dish taste amazing, but the grain and beans also provide good nutritional value. Perfect as a side dish for many different Caribbean dishes. We have recipes for a few from Jamaican Jerk Tofu to St. Lucian Style Tempeh Skewers.

St. Lucian Style Tempeh Skewers

Jamaican Jerk Tofu

Vegan Jamaican Curry

Vegan “Chicken” and Cashew (Vegan Poul Ak Nwa)

Caribbena Rice and Beans

St Lucian Style Rice and Beans

A spicy rice side dish cooked in coconut milk with kidney beans. Perfect to serve as a side dish for a Caribbean feast.
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Prep Time 5 mins
Cook Time 25 mins
Course Side Dish
Cuisine St Lucian
Servings 4

Ingredients
  

  • 2 cups basmati rice
  • 1 tablespoon vegetable oil
  • 1 bell pepper diced
  • 1 Scotch bonnet finely diced
  • 1 small red onion finely diced
  • 2 sprigs thyme
  • 1 tablespoon Creole spice
  • 400 ml coconut milk
  • 300 ml water
  • 1 tin cooked kidney beans drained and rinsed
  • 1 teaspoon salt
  • 5 g fresh parsley chopped

Instructions
 

  • Wash the rice until the water runs clear then cover with water and soak while preparing the rest of the ingredients.
  • Heat the oil in a large pot over medium-high heat. Once hot add the diced bell pepper, scotch bonnet and red onion. Sauté until the onion is soft and translucent, around 4 minutes.
  • Add the sprigs of thyme and the creole spice. Cook out the spices for 30 seconds then add the coconut milk, 300ml water, kidney beans and salt. Bring to a boil.
  • When the broth is boiling, drain the soaking rice and add it to the pot. Cover the pot and continue to boil for 8 minutes.
  • Turn down the heat to the lowest setting on your cooker and continue to let the rice steam until all the liquid has been absorbed. Use a spoon to check the bottom of the pot.
  • Once all the liquid has been absorbed turn off the heat. Let the rice continue to steam covered for a further 10 minutes.
  • Mix in the chopped parsley then fluff up with a fork and serve with your favourite Caribbean meal.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!

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