Caribbean Rice and Black Beans

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/2/22
Caribbean Rice and Black Beans

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Servings: 6 servings

This easy Caribbean-style rice and beans dish is 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 and some warm, crusty bread to make an appealing, complete meal. 

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Ingredients

  • 1 tablespoon vegetable oil

  • 1 small onion, chopped

  • 1/2 cup sliced roasted red pepper

  • 1/2 green bell pepper, thinly sliced

  • 4 cloves garlic, minced

  • 2 (15 1/2 ounce) cans black beans, rinsed and drained

  • 2 tablespoons white or cider vinegar

  • 4 dashes Tabasco

  • 1/2 cup vegetable broth, chicken broth, or water

  • 1 teaspoon ground cumin

  • 2 teaspoons dried oregano

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 3 cups cooked white rice

  • 1/4 cup coarsely chopped fresh cilantro, optional

  • Thinly sliced green onions, optional

Steps to Make It

  1. Gather the ingredients.

    Caribbean Rice and Black Beans ingredients

    The Spruce / Diana Chistruga

  2. In a large skillet or sauté 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.

    vegetables cooking in a skillet

    The Spruce / Diana Chistruga

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

    Add the black beans, vinegar, Tabasco and broth the vegetables in the skillet

    The Spruce / Diana Chistruga

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

    bean mixture cooking in a skillet

    The Spruce / Diana Chistruga

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

    add broth to the bean mixture cooking in the skillet

    The Spruce / Diana Chistruga

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

    rice and bean mixture cooking in the skillet

    The Spruce / Diana Chistruga

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

    Caribbean Rice and Black Beans on a plate

    The Spruce / Diana Chistruga

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

    Caribbean Rice and Black Beans

    The Spruce / Diana Chistruga

  9. Serve with additional Tabasco sauce and enjoy.

    Caribbean Rice and Black Beans on a plate

    The Spruce / Diana Chistruga

Tips

  • Alternatively, the beans may be served over the hot cooked rice if you prefer to keep them separate.
  • For even faster preparation, microwave two packages of "ready rice" as directed on the packages. Add to the bean mixture and stir to blend ingredients.
  • Squeeze a lime over the cooked rice and beans for a little tangy sweetness (and additional island flavor).
  • 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.

Recipe Variations

  • 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.
  • Replace the vegetable oil with coconut oil for a bit more authentic island taste. You may have to adjust the cooking temperature slightly.
  • Other types of canned beans can be substituted, including red beans, pinto beans or kidney beans.
Nutrition Facts (per serving)
280 Calories
3g Fat
51g Carbs
12g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 280
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 728mg 32%
Total Carbohydrate 51g 19%
Dietary Fiber 11g 40%
Total Sugars 2g
Protein 12g
Vitamin C 39mg 196%
Calcium 81mg 6%
Iron 4mg 24%
Potassium 578mg 12%
*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.)

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