Caribbean Rice and Beans

Caribbean Rice and Beans


Yield: 6 servings

Nutrition (For 1 serving)

Calories 240;
Protein 5.8 g;
Total Fat 6.4 g;
Saturated Fat 3.7 g;
Trans Fat 0.1 g;
Carbohydrates 38.4 g;
Fibre 3.9 g;
Sugar 1.1 g;
Cholesterol 0;
Sodium 392 mg;
Vitamin A 1 RE;
Vitamin C 1 mg;
Calcium 29 mg;
Iron 1.1 mg;
½ cupdried adzuki beans125 mL
1 can light coconut milk400 ml
½ cupwater125 mL
1 tspeach ground allspice and ground ginger5 mL
1 cupjasmine rice, rinsed250 mL
1 tbspcanola oil15 mL
1 cupyellow onion, diced250 mL
1clove garlic, minced1
1 tspsalt5 mL
Garnish: chopped green onion

This Caribbean-inspired rice and beans takes two pantry staples to the next level for a flavour-packed weeknight side-dish.

Soak Time: 2+ hours
Prep Time
: 10 minutes
Cook Time: 1 hour, 55 minutes
Total Time: 4+ hours


  1. In a medium saucepan, add adzuki beans and cover with 1½ cups of water; ensure beans are fully submerged and covered by at least 1-inch (2.5 cm) of water. Soak 2-3 hours or overnight.
  2. Drain beans and replace with 3 cups of fresh water. Over high-heat bring to a boil; reduce to low and simmer for 1½ hours, or until beans are very soft. As the water boils down, you may need to add more to keep beans submerged. Once cooked, drain and set until ready to use.
  3. In a large saucepan over medium-high heat, add coconut milk, water, allspice and ginger; whisk to combine. Add rice and bring to a boil; reduce heat to low, cover and simmer 15 minutes. Fluff rice with fork.
  4. Heat canola oil in a medium non-stick pan over medium-high; add onion, cook 2-3 minutes, stirring often. Add garlic, cook 1 minute, stirring often. Add adzuki beans, cook 3-4 minutes. Transfer beans to rice, season with salt, fold together and garnish with green onions. Serve alongside grilled meat like jerk chicken or grilled beef skewers.


  • For a complete meal serve with a fresh side salad