This yummy take on a more traditional rice and beans dish not only packs a wonderful taste of the tropics, but it’s also super quick and easy to put together. By infusing Jasmine rice with coconut milk you get a tropical flavor that works perfectly with the carrots, cumin and Adobo seasoning. Whether you’re looking for a quick lunch or dinner option with almost no effort, here’s your solution!
Traditional Rice and Beans
Many cultures enjoy the combination of rice and beans as a staple in their diets. Not only are rice and beans both very economical, but when paired together they make a complete protein. A great way to enjoy a healthy meal while sticking to your budget! Of course, it’s easy to change up the flavor of your traditional rice and beans by using a variety of spices and/or toppings.
You definitely have a lot of options when it comes to choosing a delicious and healthy bean. You’ll find pink beans, common in Dominican cooking; pinto bean that are associated with delicious Mexican dishes as well as the black bean, commonly used throughout South America. Beans are certainly a great way to add flavor and protein to many dishes, just use your imagination. Slow cooker refried beans is one of my favorite recipes. It’s easy to put together and the slow cooker does the rest!
The Right Ingredients Make a Difference
In this recipe for Caribbean rice & beans we use Adobo seasoning and Sofrito to create a tasty dish in minutes. If you’re not familiar with Adobo, it can be a bit confusing. You’ll find Adobo both as a (wet) marinade as well as a dry spice. The dry Adobo seasoning that we use in this recipe contains  garlic powder, onion powder, cumin, paprika, oregano, and turmeric. There are various brand that differ slightly, but it really doesn’t matter which one you choose, it’s going to add a wonderful flavor to just about any dish.
Another ingredient you might not be familiar with is Sofrito. This puree is commonly found in Spanish, Caribbean, Mediterranean and Latin American cuisines. It’s available in most supermarkets, both frozen and in shelf-stable jars. Sofrito is a puree of lightly sautéed vegetables, such as tomatoes, peppers, onion, garlic, as well as cilantro and various spices. It’s a perfect base for many dishes because of its versatility. Whether you’re making a stew or a rice dish, Sofrito can be a quick shortcut to help you get a meal on the table in a hurry.
This Caribbean Rice & Beans is a quick and easy dish that will become a new family favorite!
If you’re looking for tips on making the perfect white rice, check out our recipe. You’ll have fluffy rice every time!
Ingredients
- 2 tbsp olive oil, extra virgin
- 1 – 1/2 cups carrots, diced
- 1/2 cup Sofrito
- 1 cup Jasmine Rice
- 1 tbsp Adobo, with pepper
- 1 – 1/2 tsps cumin, ground
- 1 can Coconut Milk, 13.5 ounce
- 1 can black beans, 15.5 ounce, drained and rinsed
- 1 avocado, sliced
- Queso Fresco
- Fresh cilantro , roughly chopped
Directions
- Heat medium saucepan over medium heat, add oil and heat to shimmering. Add the diced carrots and Sofrito; cook 3 to 5 minutes or until carrots are starting to soften, stirring occasionally. Add rice, adobo and cumin, stir to thoroughly coat the rice. Cook 2 to 3 minutes.
- Stir in coconut milk and bring to a boil. Stir in the drained and rinsed black beans. Reduce heat to low. Cover pot and cook for 35 to 40 minutes, stirring occasionally. Rice is done when tender and most of the liquid has been absorbed.
- Remove from heat. Let sit for 10 minutes. Fluff with fork and serve.
- Top with queso fresco, sliced avocado, cilantro or other favorite toppings.
