Caribbean Rice with Red Beans and Chiles

4 servings

As in many other areas of the world, rice and beans are a popular combination in the Caribbean islands, where cooks often jazz things up with hot chiles and fragrant spices.


  • 1 tablespoon olive oil
  • 1 small red onion, minced
  • 1 small red bell pepper, seeded and chopped
  • 1 to 2 small, fresh hot chiles, to your taste, seeded and minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon peeled and minced fresh ginger
  • 1 cup basmati rice
  • 1/2 teaspoon light brown sugar, palm sugar or natural sweetener
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly grated nutmeg
  • 2 cups hot water
  • 1 1/2 cups cooked or 1 can (15 ounces) dark red kidney or other red beans, drained and rinsed


Heat the olive oil in a saucepan over medium heat. Add the onion, bell pepper, chiles, garlic and ginger. Cover and cook, stirring, until the onion is softened, about 5 minutes. Stir in the rice to coat with the oil. Add the brown sugar, salt, allspice, thyme and nutmeg, stirring to combine. Stir in the water, reduce the heat to medium-low, cover and cook until the rice is tender, about 20 minutes.

Stir in the beans and cook until hot, about 5 minutes. Taste and adjust the seasonings, then serve hot.

Excerpted from Vegan Planet, by Robin Robertson. Copyright 2003, used by permission from The Harvard Common Press

Recipe reprinted by permission of Harvard Common Press. All rights reserved.

RecID 11131

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