Caribbean Rice



Serving size

about 1 1/2 cups
60 Minutes

This recipe makes great leftovers. Reheat gently.

Caribbean Rice


1 tsp. Olive oil
1/4 small White onions (diced)
1/4 small Red bell peppers (diced)
1/3 cup Brown rice
1 cup No salt added vegetable stock
1 1/2 cup Water
1 small whole (2-2/5 inch dia) Tomatoes (cored and diced)
1/4 tsp. Salt
1 to taste Black pepper
1 tsp. Lime zest (about 1/2 lime)
1/2 lime yields Lime juice, raw
1/3 15 ounce can Canned no salt added black beans (about 1/2 cup beans, drained and rinsed)


Place the oil in a large sauce pan over medium high heat.

Add the onion and cook, stirring frequently, for about 2 minutes.

Add the peppers and cook for another 2 minutes.  Stir frequently.

Add the brown rice.  Stir well.

Add the vegetable stock, water, tomatoes, salt and pepper.

Stir well.

Cover partially and adjust the heat until the rice is simmering.

Cook for about 30 minutes and add the lime juice, lime zest and black beans.

Stir and let cook another 10 or 15 minutes until the water is completely evaporated.

Cover and let stand about 3 minutes before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

We had this rice on a recent trip to the Caribbean and it was delicious. The tomato gives the rice a sweetness with a little bit of tart and the lime is fresh and bright. It all comes together with a creamy mouthfeel and happily accompanies everything from curries to jerk shrimp or chicken.

"There is something fresh and crisp about the first hours of a Caribbean day, a happy anticipation that something is about to happen, maybe just up the street or around the next corner."

Hunter S. Thompson, Journalist