Jamaican Red Beans and Rice
When I vacationed in Jamaica years ago, I fell in love with their food and couldn’t wait to recreate my favorites at home. This easy Red Beans and Rice recipe is the perfect side dish for Jamaican Brown Stew Chicken, Slow Cooker Jerk Pork, or Jamaican Coconut Shrimp Stew. You can also enjoy this meal as a vegetarian entree with a simple avocado and tomato salad on the side. This Caribbean red beans and rice recipe is vegetarian, vegan, and gluten-free!
Rice and beans are a staple in most Latin and Caribbean countries because they are inexpensive and nutritious. Beans are an excellent source of fiber, protein, and complex carbohydrates. Some Latin recipes to try are arroz congri, or Cuban rice and black beans, and these Puerto Rican beans. This Jamaican-inspired Red Beans and Rice recipe is cooked in coconut milk and tastes slightly sweet. It is not spicy since the scotch bonnet pepper is cooked whole for added flavor and is discarded before the rice finishes cooking. Of course, if you want a spicy rice dish, you could chop the scotch bonnet and add it to the rice, but be warned – it will be hot!
Storage
You can easily halve the recipe to have fewer servings. Leftovers can be refrigerated up to 4 days. Or freeze it for up to 3 months.
How do you make red beans and rice from scratch?
More Rice Dishes You’ll Love:
Instant Pot Rice Dirty Brown Rice with Shrimp Lentil and Rice Bowls with Eggs and Bacon Instant Pot Cilantro Lime Rice Spicy Shrimp Fried Rice