Close up image of Caribbean Rice and Beans.

Caribbean Rice and Beans

Students of all ages will love this school foodservice version of the traditional Caribbean rice and peas. It is typically served with stewed chicken but is delicious paired with any meat or vegetable.

This recipe stars U.S.-grown brown long grain rice and comes to us from Chef Jason Hull of USA Rice’s K-12 Chef Advisory Board.

  • Servings
    50
  • Serving Size
    1¼ cup

Ingredients

  • 2 cups vegetable oil
  • 20 cloves garlic, minced
  • 4 yellow onions, diced
  • 10 sprigs fresh thyme
  • 1 gallon uncooked long grain brown rice
  • 2 cups coconut milk
  • 1 gallon chicken broth
  • 5 tablespoons creole seasoning spice
  • salt and pepper to taste
  • 2 ½ tablespoons paprika
  • 10 whole scotch bonnet
  • peppers (optional)
  • 10 ½ cups kidney beans

Directions

  • In a large roasting pan, heat oil over medium heat.
  • Add garlic, onions and thyme, saute for a few minutes.
  • Add uncooked rice and saute for a few minutes.
  • Add coconut milk and broth, creole spice, salt and pepper, paprika and whole scotch bonnet peppers.
  • Cover and turn to low and cook for 25-30 minutes until rice is cooked.
  • Add and stir in kidney beans halfway through the cooking process.

Recipe Notes

 2 ¼ oz grain, ⅛ cup bean, pea, legume OR ¾ oz m/ma, ⅛ cup additional veg