Are you looking for a vegan or vegetarian recipe, or maybe you just need something for Meatless Monday or a Friday during Lent? Maybe you just want a great unique side for something you grilled! If you are looking for any of these, this Caribbean Rice with Jerk Seasoning is for you!
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Caribbean Rice Ingredients
- 2 cups cooked white rice (~1 cup of dry rice)
- 2 Tablespoons Coconut Oil
- 4 Carrots, diced
- 1 Red bell pepper, diced
- 1 onion, diced
- 1/4 cup unsweetened shredded coconut
- 13.6 ounce can unsweetened coconut milk
- 5 cloves garlic
- 15 ounce can kidney beans, drained and rinsed
- 15 ounce can corn, drained
- 1/4 cup chopped fresh cilantro
- 3 Tablespoons Jerk Seasoning -more if desired
- 1 lime sliced into wedges (optional)
How to make Caribbean Rice
Start by preparing the white rice according to package directions. Make sure you rinse the rice before cooking. This will remove the outer layer of starch, so the rice will be more fluffy and less sticky. The easiest way to rinse rice is with a fine mesh strainer or sieve.
Next mix the dried coconut with 1/4 cup of the coconut milk and set aside to soften. Hint: Shake the can of coconut milk before opening.
Grate the garlic on a plate grater. Set aside.
Add the coconut oil to a large pot or wok, and begin to sauté the carrots.
When the carrots are slightly softened, add the peppers and onions. Continue to sauté, mixing often.
Once all the vegetables are softened, mix in the shredded coconut mixture and the grated garlic.
Then add the kidney beans, corn and 1/2 cup of the coconut milk. Mix well.
Once the corn and beans are warm, add the rice and mix well.
Add the cilantro, jerk seasoning and remaining coconut milk. Mix until well combined and heated throughout. Taste and add additional seasoning if desired.
Serve with a lime wedge if desired. This dish is a delicious vegetarian meal on its own or makes an excellent side dish to baked or grilled chicken or pork.
Printable recipe for Caribbean Rice with Jerk Seasoning
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