When we first started out on our vegetarian journey, this was one of the recipes that we would make. The old adage about beans and rice being a complete protein was fresh in our heads and so a dish like this seemed like a no brainer. It’s really easy and delicious and the kids like too and so that of course was a bonus. I’m not sure that I’ve ever had beans and rice while in the Caribbean but if it tastes like this then I can see why the islands run on beans and rice.
Caribbean Beans and Rice
Course: DinnerCuisine: VeganDifficulty: Easy4
servings15
minutes30
minutes40
minutesIngredients
1 medium red onion
2 cloves of garlic, minced
1 red bell pepper, diced
2 tomatoes, diced
1 1/2 cups of brown rice
2 cups of vegetable stock
1 can or two cups of cooked black beans
10 pitted olives, sliced
1 Tbsp of dried oregano
1/2 tsp of ground cumin
Pinch of salt
Fresh ground black pepper
Pinch of cayenne (You can adjust this to your tastes)
Directions
- In a medium sized frying pan sauté the onion, garlic, pepper and tomatoes for about 5 minutes.
- Add the rice to the pan and continue to fry for another minute.
- Stir in the vegetable stock, beans, olives, oregano, cumin, salt, black pepper and cayenne to the pan, cover and let simmer until the rice is cooked through. About 20 minutes.
- Serve hot. Feel free to garnish with any fresh herbs you have or capers.