Brown Rice and Beans, Caribbean Style A one-pan side dish to enjoy.

How to make Brown Rice and Beans Caribbean Style, the perfect one-pan side dish that will go with all things grilled, simmered or baked. Oh and it is a perfect meatless meal as well. Let's get cooking!

There is a first time for everything!

This was my first time cooking beans and rice together in the same pan. I must say, the timing is important to avoid mushy rice, but otherwise this is one easy dish to cook for the family. Brown Rice and Beans Caribbean Style have a mild flavor. So feel free to add some heat, or up the spice, to make it your own, flavor-wise.

Cooked as written Brown Rice and Beans Caribbean Style makes a delicious side dish for just about any meal, as well as a great meatless main dish. Perfect for a Meatless Monday! And while my family and I are not vegan, I love exploring vegan and vegetarian recipes because both are a sure-fire way to get more vegetables on the table! And vegetables on the table usually mean, more vegetables in our bellies...it is not enough to put the food on the table, it is important that we put food that will be eaten.

This side dish goes with just about everything!

We enjoyed Brown Rice and Bean Caribbean Style with grilled pork chops and sautéed zucchini. It would also be delicious with chicken or grilled sausage. Leftovers reheat well and make a great off-beat burrito for lunch the next day! Preparation does require an overnight soak for the beans, but from there it is a little simmer, a quick sauté and serve.

Feel free to use whichever beans you have on hand, the cooking directions remain the same. Serve with lime wedges and hot sauce for those who like to spice up their plate! And remember, cook a pot of beans weekly...

Ingredients needed for this recipe:

beans, pigeon, pinto, or kidney
water
salt
oil
onion
tomato
parsley
ground cloves
lime juice
pepper
brown rice

You will also need the following:

large stock-pot with lid
kitchen knife
cutting board
measuring cups
measuring spoons
skillet

Now we are ready to begin!

Brown Rice and Beans, Caribbean Style
adapted from: More with Less Cookbook

Updated 05.21.2021

2 c dry pigeon peas, pinto beans, or kidney beans
6 c water
1 T salt

Place the beans, water, and salt in a large stockpot with a lid, and soak overnight or use the quick soak method. When soaked, bring to a boil (do not drain soaking liquid) reduce heat, and simmer for about 40-45 minutes or until tender.

Drain beans, reserving 2 cups of the liquid.

2 T oil
1/3 c diced onion
1 large tomato, chopped
1 T lime juice
1/8 t ground cloves, feel free to double this if you love cloves!
2-4 T parsley
1/4 t pepper, feel free to double this for a bit of heat!
drained beans

Heat oil in a large pan, add remaining ingredients, sauté for about 5 minutes.

Add the following:
1 c rice * if using brown rice please see note below.
2 c reserved bean liquid

Bring to a boil, cover, and reduce heat to simmer. Cook 20-25 minutes for white rice, 35-40 minutes for brown rice without stirring. Remove from heat, let rest 5 minutes, gently fluff, and serve.

NOTE: We usually cook with brown rice and this recipe was adapted in the following way to accommodate the longer cooking time for brown rice. Use the overnight soak method for the beans, and during this same time place your rice in a bowl, cover with cold water and let it soak. Drain the rice when ready to cook the beans and rice together.

Storage options for Brown Rice and Beans Caribbean Style. Store covered in the refrigerator for up to four days. For longer storage, you may freeze Brown Rice and Beans Caribbean Style. Thaw in the refrigerator before reheating.

UPDATE: For your convenience, a "copy and paste" version of Brown Rice and Beans Caribbean Style has been included below.

You may also enjoy:

Anasazi Beans and Rice.

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Printable "copy and paste" version:

Caribbean Rice and Beans
adapted from: More with Less Cookbook

2 c dry pigeon peas, pinto beans, or kidney beans
6 c water
1 T salt

Place the beans, water, and salt in a large stockpot with a lid, and soak overnight When soaked, bring to a boil (do not drain soaking liquid) reduce heat, and simmer for about 40-45 minutes or until tender.

Drain beans, reserving 2 cups of the liquid.

2 T oil
1/3 c diced onion
1 large tomato, chopped
1 T lime juice
1/8 t ground cloves
2-4 T parsley
1/4 t pepper
drained beans

Heat oil in a large pan, add remaining ingredients, saute for 5 minutes.

Add the following:
1 c rice * if using brown rice please see note below.
2 c reserved bean liquid

Bring to a boil, cover, and reduce heat to simmer. Cook 20-25 minutes for white rice, 35-40 minutes for brown rice without stirring. Remove from heat, let rest 5 minutes, gently fluff, and serve.

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