Caribbean Red Beans and Rice

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Appetizers, Bowls, Main Course, Side Dishes
Cuisine Caribbean
Servings 4 servings


  • Food Processor
  • Stove


  • 3 cloves garlic
  • 3/4 cup onion chopped
  • 1 1/4 cups celery chopped
  • 2 tbsp fresh parsley chopped
  • 2 tbsp olive oil extra virgin
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/4 tsp cloves
  • 15 oz can of kidney beans drained
  • 1 1/2 cups vegetable broth low sodium
  • 1 1/2 cups water
  • 2 bay leaves
  • 1 1/2 cups brown rice uncooked
  • 1/8 tsp salt to taste
  • 1/8 tsp black pepper to taste


  • Using a food processor, add garlic, onion, celery, and parsley. Process until finely grated or minced.
  • In a large stock pot with a lid, saut√© onion mixture in the olive oil over medium high heat until soft, stirring often. Add rosemary, thyme, cloves, and beans. Stir well. Heat for 2 more minutes.
  • Reduce heat to medium and mix in vegetable broth, water, bay leaves and rice. Bring to a low simmer, cover, and cook for 30 minutes.
  • Lower heat to low, uncover, and cook for 10 more minutes or until rice is done and when liquid is almost absorbed. Remove bay leaves and season with salt and pepper.

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