Island Style Rice and Beans

Transport your taste buds to the tropics with this vibrant Island Style Rice and Beans recipe, a Caribbean-inspired classic bursting with rich, comforting flavors. Simmered in creamy coconut milk and savory broth, this dish features perfectly fluffy long-grain rice, protein-packed red kidney beans, and aromatic hints of thyme, allspice, and garlic. A touch of heat from optional Scotch bonnet chili adds an exotic kick, while a garnish of fresh cilantro brings a touch of freshness to the plate. Whether served as a satisfying standalone meal or a flavorful side dish, this easy-to-make recipe is perfect for weeknight dinners or festive gatherings. Gluten-free and customizable for vegetarians, it's a versatile crowd-pleaser that pairs beautifully with grilled meats, roasted veggies, or tropical salads. Ready in just 40 minutes, this rice and beans dish is a delicious way to bring island flair to your kitchen.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Long-grain white rice
• 1 15-ounce can Canned red kidney beans, drained and rinsed
• 1 cup Coconut milk
• 1 cup Chicken broth (or vegetable broth for a vegetarian option)
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 teaspoon Fresh thyme leaves
• 0.5 teaspoon Ground allspice
• 0.5 Scotch bonnet chili (optional, finely minced for heat)
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Rinse the rice in cold water until the water runs clear, then drain and set aside.

Step 2

Heat the olive oil in a large saucepan or Dutch oven over medium heat.

Step 3

Add the chopped onion and cook for 3-4 minutes until softened and translucent.

Step 4

Add the minced garlic, thyme leaves, and ground allspice. Stir and cook for another 1-2 minutes until fragrant.

Step 5

If using, add the minced Scotch bonnet chili and stir for an additional minute.

Step 6

Pour in the coconut milk and chicken (or vegetable) broth, stirring to combine.

Step 7

Add the rinsed rice, kidney beans, salt, and black pepper. Stir well to ensure the rice is evenly distributed.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid.

Step 9

Let the rice and beans simmer for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender.

Step 10

Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.

Step 11

Fluff the rice and beans with a fork and garnish with fresh cilantro, if desired.

Step 12

Serve warm as a side dish or a main course paired with your favorite protein or salad.

Nutrition Facts

Serving size	(1056.5g)

Amount per serving	% Daily Value*
Calories	837.5

Total Fat 16.4g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3314.0mg	0%
Total Carbohydrate 154.6g	0%
Dietary Fiber 5.8g	0%
Total Sugars 22.6g
Protein 15.8g	0%

Vitamin D 0IU	0%
Calcium 127.5mg	0%
Iron 6.3mg	0%
Potassium 725.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.8%

Protein: 7.6%

Carbs: 74.6%