Caribbean Red Beans and Rice

Caribbean red bean recipes

The Spruce Eats / Anastasiia Tretiak

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 4 servings
Nutrition Facts (per serving)
250 Calories
5g Fat
43g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 250
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 563mg 24%
Total Carbohydrate 43g 16%
Dietary Fiber 7g 27%
Total Sugars 7g
Protein 10g
Vitamin C 15mg 75%
Calcium 104mg 8%
Iron 2mg 12%
Potassium 516mg 11%
*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.)

Caribbean red beans and rice is a classic dish with as many variations as there are regions in the Caribbean. This particular vegetarian and vegan recipe for Caribbean-style red beans and rice is just one possible starting point.

In this version of red beans and rice, healthy high-protein and high-fiber kidney beans are simmered with tomatoes and spiced with plenty of Caribbean inspired spices, including garlic, nutmeg, cloves, and cinnamon for a healthy vegetarian and vegan Caribbean red beans and rice meal.


  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon olive oil

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1 (12-ounce) can kidney beans

  • 1 (14-ounce) can tomatoes

  • 1 1/2 cups rice

  • 1 1/2 cups water or vegetable broth

Steps to Make It

  1. Gather the ingredients.

    Ingredients for rice and beans
    The Spruce Eats / Anastasiia Tretiak
  2. In a large skillet, sauté onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes. Add in nutmeg, cinnamon, and cloves, and allow to cook for just one more minute, stirring occasionally to prevent spices from burning. 

    Saute onion
    The Spruce Eats / Anastasiia Tretiak
  3. Add kidney beans and tomatoes, including liquid from each (do not drain). Give it all a quick stir to combine everything together well.

    Add in kidney beans
    The Spruce Eats / Anastasiia Tretiak
  4. Allow to cook for a few more minutes, then add rice and water or vegetable broth. 

    Add this rice
    The Spruce Eats / Anastasiia Tretiak
  5. Cover skillet and allow to cook for about 30 to 35 minutes, or until rice is done and most of the liquid has been absorbed. Throughout cooking time, stir rice occasionally to make sure it doesn't stick to the bottom of the pan.

    The Spruce Eats / Anastasiia Tretiak
  6. Add salt and pepper to taste.

    Add salt and pepper to taste
    The Spruce Eats / Anastasiia Tretiak


  • With just a bit of oil used for cooking up the onions and garlic, this recipe is vegetarian, vegan, gluten-free, and also very low-fat.
  • Be sure to use water instead of vegetable broth or make sure that your vegetable broth is gluten-free if needed.
  • You could also reduce the fat and make it nearly fat-free by using a non-stick pan or just a touch of cooking spray for cooking the onions and garlic, but the olive oil does add a little extra flavor.