Caribbean Rice and Black Beans

black beans and rice
Flavorful Caribbean-style black beans and rice. David Bishop Inc./Getty Images
Ratings (7)
  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
930 Calories
5g Fat
180g Carbs
42g Protein
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 930
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 141mg 6%
Total Carbohydrate 180g 66%
Dietary Fiber 32g 114%
Protein 42g
Calcium 324mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These easy Caribbean-style rice and beans are made with seasoned black beans with red and green bell peppers. If you need a fast and easy meat-free meal, this is an excellent choice. If you use vegetable broth (or water) as in the recipe, you'll have a vegetarian and vegan meal that is a complete protein.

Traditionally, rice and beans were called peas and rice in the Caribbean, but the peas always referred to any type of legume, including beans. It is a classic dish to enjoy for a Sunday lunch where it serves as a side dish to stewed meat or seafood.

Canned black beans are used for convenience. Lots of garlic, some ground cumin, oregano, and a dash of Tabasco sauce give the beans their island flavor. Mixed with the rice, the combination makes a satisfying dinner. Add a simple tossed salad to make an appealing, complete meal. 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion (chopped)
  • 1/2 cup roasted red pepper (sliced)
  • 1/2 green bell pepper (thinly sliced)
  • 4 cloves garlic (minced)
  • 2 cans black beans (15 to 16 ounces each; rinsed and drained)
  • 2 tablespoons white vinegar (or cider vinegar)
  • 4 dashes Tabasco
  • 1/2 cup vegetable broth (or chicken broth or water)
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • salt to taste
  • black pepper, to taste
  • 3 cups cooked white rice
  • Optional: chopped fresh cilantro for garnish
  • Optional: sliced green onions for garnish

Steps to Make It

  1. Gather the ingredients.

  2. In a large skillet or saute pan, heat the vegetable oil over medium heat. Add the chopped onion with the red and green bell peppers. Cook, stirring constantly until the onion is translucent. Add the garlic and cook for 1 minute longer.

  3. Add the black beans, vinegar, Tabasco, and 1/2 cup of broth or water. 

  4. Bring to a boil; reduce heat to low, cover, and simmer for 5 minutes.

  5. Check and add more water or broth, if necessary to keep the beans moist.

  6. Stir in the cooked rice, cumin, and oregano; heat through. Taste and adjust seasonings.

  7. Transfer the beans and rice to a serving dish.

  8. Garnish the beans and rice with chopped fresh cilantro or sliced green onions.

  9. Serve with additional Tabasco sauce and enjoy!

Refrigerate any leftovers within two hours of cooking. Use within three to four days. To keep leftovers longer, freeze in an airtight container or plastic freezer bag. For the best quality, use within four to six months.

Tips and Variations

  • Alternatively, the beans may be served over the hot cooked rice if you prefer to keep them separate.

  • For an even faster preparation, microwave two packages of "ready rice" as directed on the packages. Add to the bean mixture and stir to blend ingredients.

  • Replace the white or cider vinegar with red wine vinegar.

  • You can start with dried black beans if you prefer. You will need to soak and cook them before adding them to the recipe.

  • Other types of canned beans can be substituted, including red beans or kidney beans.