Cayman-Style Rice and Beans

Name: Cayman-Style Rice and Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 350 g White Rice (rinsed); 400 g Red Kidney Bean (cooked and drained); 400 ml Coconut Milk; 600 ml Water; 150 g Onion (finely chopped); 10 g Garlic (crushed); 6 g Scotch Bonnet Chili (whole); 3 g Dried Thyme; 1 pcs Bay Leaf (whole); 2 g Allspice (whole); 6 g Salt; 2 g Black Pepper

Fluffy rice cooked with red kidney beans, coconut milk, thyme, and whole spices. The pot is fragrant, savory, and gently perfumed with chile, making it a classic island side dish.

Prep

15m

Cook

40m

Serves

Regional versions

Compare how this dish changes by country.

Belize
Haiti
Jamaica
Cayman Islands

Estimated

Nutrition

Per serving

469kcal

Calories

12g

Protein

17g

Fat

70g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

350g
White Rice (rinsed)
400g
Red Kidney Bean (cooked and drained)
400ml
Coconut Milk
600ml
Water
150g
Onion (finely chopped)
10g
Garlic (crushed)
6g
Scotch Bonnet Chili (whole)
3g
Dried Thyme
1pcs
Bay Leaf (whole)
2g
Allspice (whole)
6g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Combine the coconut milk and water in a pot and bring them to a gentle simmer, about 95°C (203°F).
02
Add the onion, garlic, scotch bonnet chili, dried thyme, bay leaf, and allspice, and simmer for a few minutes so the liquid becomes fragrant.
03
Stir in the red kidney beans, then add the white rice, salt, and black pepper.
04
Cover the pot and cook at a gentle simmer, about 95°C (203°F), until the rice is tender and the liquid has been absorbed.
05
Let the rice rest off the heat for a few minutes, then remove the bay leaf and the whole scotch bonnet chili before serving.

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