Caribbean rice and beans

Caribbean Rice and Beans

Caribbean rice and beans

Caribbean Rice & Beans

Rice and beans is a one pot dish. The ingredients are cooked together with onions and a few spices. This basic recipe offers many optional variations.

In the Caribbean, rice and beans are often called rice and peas because, originally, the dish is made with pigeon peas. Today, kidney beans are most commonly used.

Ingredients

  • 1 can of beans (*), drained and rinsed
  • 2 cups of rice
  • 1 medium onion, finely chopped
  • 1/2 inch of ginger, whole
  • 2 sprigs thyme, whole
  • Salt to taste

Optional

  • 2 cloves garlic, whole
  • 1 scotch bonnet or habanero chili, whole
  • For a Caribbean flavor, replace 2 cups of water with coconut milk (1 can).
  • For a traditional Trinidad flavor, add 1-2 tbsp green seasoning (**) before serving.

Instructions

  1. In a POT, add all ingredients and 4 cups of water.
  2. Cover and bring to a boil. Reduce the heat to low.
  3. Let it simmer for about 20 minutes until the rice is cooked.
  4. Let it rest for 10 minutes.
  5. Scoop out the whole spices.
  6. Serve this side dish with one of our Caribbean recipes.
  7. Enjoy!

Notes

(*) Choose from kidney beans, black beans, black eye peas, or pigeon peas.

(**) Green seasoning recipe.

Jamaican Jerk Chicken

Jamaican Jerk Chicken

 

Jamaican Jerk Chicken

Jamaican Jerk Chicken

When visiting Jamaica or the Caribbean Islands, you'll most likely be invited by a lovely aroma coming from these little traditional houses called Jerk huts. In a casual outdoor dining setting, you can experience jerk chicken grilled the traditional way over green pimento wood. Enjoy the authentic taste of Jamaican pimento at home with our jerk chicken spice blend.
hands-on time 30 mins
Course Main Course
Cuisine Jamaican
Servings 3

Ingredients
  

  • 2 lbs chicken legs or thighs with skin
  • 2 tbsp soy sauce or tamari
  • 2 shallots roughly cut
  • 3 cloves garlic
  • 1 tbsp vinegar
  • 1-2 tbsp brown sugar to taste
  • 1 lime or lemon quartered
  • oil
  • salt

Jerk Culinary Spice Kit

  • Pouch [1] Allspice (Jamaican pimento), thyme, black peppercorn, ginger, cinnamon, nutmeg
  • Pouch [2] Habanero chili very hot!

Suggested Sides

  • Cooked rice or baked potatoes.
  • Slices of fresh mango or papaya.
  • Caribbean rice & beans (recipe link in the notes)
  • Caribbean coleslaw (recipe link in the notes)

Instructions
 

Marinate

  • In a BLENDER, add garlic, shallots, tamari, vinegar, sugar, 2 tbsp oil, Jerk [1] spices, and a pinch of salt.
  • Add Jerk [2] spices to taste.
  • Blend into a smooth paste.
  • In a CONTAINER, add the chicken pieces and mix them well with the marinade.
  • Let them marinate in the fridge for 24 hours. Turn the chicken pieces occasionally.

Bake

  • Preheat OVEN to 400°F. Place chicken pieces on a greased BAKING SHEET.
  • Bake in the center of the OVEN, turning occasionally, for 20-30 minutes until all chicken pieces are cooked through.
  • When they are browned enough on the outside, turn the heat down to 350°F.

Serve

  • Sprinkle the jerk chicken pieces with lime juice to taste and serve them with your preferred sides. Enjoy!

Notes

  • Grill the marinated chicken at your next BBQ.
  • For a darker skin, brown the chicken pieces over high heat on a greased GRIDDLE or PAN before you bake them in the OVEN until cooked through.
  • Caribbean rice and beans recipe
  • In the Caribbean, rice and beans are often called rice and peas because, originally, the dish is made with pigeon peas. Today, kidney beans are most commonly used.Caribbean Coleslaw
Keyword allspice, habanero chili
Bolivian Quinoa Salad

Bolivian Quinoa Salad

 

Bolivian Quinoa Salad

Bolivian Quinoa Salad

Quinoa is a grain dating back to the pre-Columbian cultures in Latin America. With its protein, dietary fiber, polyunsaturated fats, and minerals, quinoa remains an important source of nutrients for the Quechua and Aymara peoples in the Andes region of South America. In their language, quinoa means ‘mother grain’. Aji panca is very mild chili pepper with a fruity-sweet flavor.
hands-on time 30 mins
Course Main Course
Cuisine Bolivian
Servings 3

Ingredients
  

  • 2 cups quinoa
  • 1/2 lb cherry tomatoes halved
  • 1/2 English cucumber diced
  • 1 large carrot
  • 3 green onions finely sliced
  • 2 large avocados diced
  • 1 tbsp chopped cilantro
  • 1 lettuce of your choice
  • 2-3 limes or lemons for juice
  • oil
  • salt

Quinoa Salad Culinary Spice Kit

  • Aji panca, cumin, oregano

Optional

  • 1 cup chopped nuts of your choice
  • 1 cup cooked garbanzo beans

Instructions
 

Quinoa

  • Cook quinoa according to package instructions. It should turn out fluffy.

Carrots

  • Cut the carrot lengthwise into ⅛-inch thin slices.
  • Then, slice them lengthwise into ⅛-inch thin strips.

Salad

  • In a large BOWL, mix 2 tbsp lime juice, Quinoa Salad spices, and 1 tbsp oil.
  • Add tomatoes, cucumber, onions, and cilantro. Mix well and season with salt to taste.
  • Add avocados and mix carefully.

Serve

  • Place large lettuce leaves on plates.
  • Add quinoa salad on top and garnish with carrots.
  • Optionally, add nuts or beans to taste.
  • Enjoy!

Notes

  • Substitute cilantro with flat parsley or chives.
  • Dry roast the nuts or garbanzo beans.
  • Add slices of fried steak or chicken, or of smoked salmon or trout.
  • Cut the lettuce into 1-inch strips.
  • Substitute quinoa with couscous.
  • If you are used to quinoa, try a non-white type.
Keyword aji panca
Yucatán Pollo Pibil

Yucatán Pollo Pibil (Slow-Cooked)

Yucatán Pollo Pibil

Yucatán Pollo Pibil (Slow-Cooked)

Pibil was a method to prevent the meat from spoiling. It dates back to the time of the Maya civilization in Yucatán. The mild yet earthy, slightly bitter achiote, aka annatto, matches perfectly to the sour orange-vinegar-juice in the seasoning called ‘recardo rojo’. If you can get a hold of banana leaves, place one in the pot and enclose all the meat and vegetables in it.
Hands-on time 30 mins
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1.25 lb chicken breast cut into 1-inches
  • 3 large tomatoes halved, sliced
  • 12 tortillas corn recommended
  • 1/3 cup pumpkin seeds white if possible
  • 2 tbsp cilantro finely chopped
  • 8 oz tortilla chips or jicama sticks
  • 2 large red onions halved, finely sliced
  • 8 cloves garlic grated
  • 0.5 cup orange juice
  • 2 tbsp white vinegar
  • oil
  • salt

Pibil Culinary Spice Kit

  • Pouch [1] Annatto, cumin, allspice, oregano, turmeric, cloves
  • Pouch [2] Smoked paprika

Salsa Bandera Ingredients

  • 4 tomatoes finely chopped
  • 1 onion finely chopped
  • 3 tbsp cilantro finely chopped
  • to taste jalapeno chili finely chopped
  • to tase lime juice

Instructions
 

Marinade

  • In a BOWL, mix chicken, 1 tbsp vinegar, orange juice, Pibil [1] spices, garlic, and salt to taste.
  • Cover and keep in the fridge for 2-24 hours.

Cook

  • In a POT, fry chicken in 2 tbsp oil for 3 minutes.
  • Add marinade, 2 tomatoes, the remaining onions, and salt to taste. Mix well.
  • Cover. Bring to a boil. Cook over low heat about 20 minutes until the meat falls apart.
  • Take the meat out and shred it with 2 forks.
  • Return it to the POT and cook over low heat for 10 minutes.

Pickled Onions

  • In a CUP, mix 1/2 cup of water, 1 tbsp vinegar, 1 onion, and a dash of salt.
  • Cover and keep in the fridge for 2-24 hours.

Appetizer Dip ’Ha Sikil Pak’

  • In a FOOD PROCESSOR, grind pumpkin seeds, then blend with 1/4 cup of water, 1 tbsp onions, Pibil [2] spices, and 1 tomato.
  • Transfer to a BOWL. Mix in cilantro and salt to taste.

Cook

  • In a POT, fry chicken in 2 tbsp oil for 3 minutes.
  • Add marinade, 2 tomatoes, the remaining onions, and salt to taste. Mix well.
  • Cover. Bring to a boil. Cook over low heat about 20 minutes until the meat falls apart.
  • Take the meat out and shred it with two forks.
  • Return it to the POT and cook over low heat for 10 minutes.

Serve

  • Serve appetizer with tortilla chips or jicama, then chicken with tortillas, onions, and salsa bandera (optional). Enjoy!

Optional Salsa Bandera

  • In a CUP, mix all ingredients with salt to taste and 1 tbsp oil. 

Notes

  • Substitute chicken with pork or beef, and cook for about 2 hours.
  • Substitute chicken with sliced squash or beans.
  • Add fresh Habanero chili to the pickled onions.
  • Find the short-fry version here.
Keyword annatto, smoked paprika
Yucatán Pollo Pibil

Yucatán Pollo Pibil (fast-fried)

Yucatán Pollo Pibil

Yucatán Pollo Pibil (fast-fried)

Pibil was a method to prevent meat from spoiling. It dates back to the time of the Maya civilization in Yucatán. The mild yet earthy, slightly bitter achiote, aka annatto, matches perfectly with the sour orange-vinegar-juice in the seasoning called ‘recardo rojo’. If you have the time, we recommend the authentic slow-cooked version and the addition of salsa bandera.
Hands-on time 30 mins
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1 lb chicken breast thinly sliced
  • 2 large tomatoes halved, sliced
  • 12 tortillas corn recommended
  • 2 large red onions halved, finely sliced
  • 8 cloves garlic grated
  • 0.5 cup orange juice
  • 2 tbsp white vinegar
  • 1 lemon optionally, cut into wedges
  • oil
  • salt

Pollo Pibil Culinary Spice Kit

  • [1] Annatto cumin, allspice, oregano, turmeric, cloves
  • [2] Smoked paprika

Optional for Appetizer Dip ’Ha Sikil Pak’

  • 1/3 cup pumpkin seeds white if possible
  • 1 large tomato roughly cut
  • 1 tbsp onion chopped
  • 2 tbsp cilantro finely chopped
  • 8 oz tortilla chips or jicama sticks

Instructions
 

Marinade

  • In a BOWL, mix chicken, 1 tbsp vinegar, orange juice, Pibil [1] spices, garlic, and salt to taste.
  • Cover and keep in the fridge for 2-24 hours.

Pickled Onions

  • In a CUP, mix 1/2 cup of water, 1 tbsp vinegar, half of the onions, and a dash of salt.
  • Cover and keep in the fridge for 2-24 hours.

Cook

  • In a PAN, heat 2 tbsp oil over high heat.
  • Add chicken without the marinade.
  • Fry the chicken until all pieces turn brown.
  • Take it out and set aside.
  • In the same PAN, add the marinade, tomatoes, the remaining onions, and salt to taste.
  • Mix well. Cover. Cook over low heat for 10 minutes.
  • Return the meat to reheat.

Optional Appetizer Dip ’Ha Sikil Pak’

  • In a BLENDER, grind pumpkin seeds, then blend with 1/4 cup of water, onions, tomato, and Pibil [2] spices.
  • Transfer to a BOWL.
  • Mix in cilantro and salt to taste.

Serve

  • Serve appetizer with tortilla chips or jicama, then chicken with tortillas, pickled onions, and optionally, salsa bandera and lemon juice.
  • Enjoy!

Notes

  • Substitute chicken with pork tenderloin, beef sirloin, sliced squash, or beans (pinto or black).
  • Add fresh Habanero chili to the pickled onions.
  • Find the recipes for the authentic slow-cooked version and salsa bandera here.
Keyword annatto
Trinidadian Doubles

Trinidadian Doubles

 

Trinidadian Doubles

Trinidadian Doubles

You can find this trendy street food all over Trinidad & Tobago. The garbanzo bean dish is served on two, overlapping small flatbreads, hence its name “Doubles”. The real deal comes from the toppings. Obligatory is a fruit chow. It’s sour, sweet, salty, and hot at the same time. If you can spare the time, make also the green seasoning for the cucumbers. 
Hands-on Time 30 mins
Course Main Course
Cuisine Caribbean
Servings 3

Ingredients
  

Shopping list

  • 2 cans garbanzo beans rinsed, (15.5 oz each)
  • 1 can pineapple chunks drained (keep the liquid), 20 oz
  • 1 bunch cilantro finely chopped
  • 1 English cucumber grated
  • 8-16 Flat bread of your choice (e.g. naan or Mexican tortilla)
  • 5 cloves garlic grated
  • 1 shallot finely chopped
  • 1-3 lime for juice
  • oil
  • salt & pepper

Doubles Culinary Spice Kit

  • Pouch [1] cumin, amchoor, turmeric, yellow mustard, curry leaves, fenugreek, onion, ginger, coriander,  cayenne, cilantro, garlic, cardamom, black pepper, cinnamon 
  • Pouch [2] Scotch bonnet pepper

Instructions
 

Pineapple Chow

  • In a BOWL, mix the pineapple chunks with 1/4 cup cilantro and half of the garlic.
  • Add to taste: pineapples can liquid, lime juice, Doubles [2] spices, and salt. Mix well.
  • Cover and let rest for 1/2-2 hours.

Cook

  • In a large POT, 2 tbsp oil over medium heat.
  • Add the shallots and half of the garlic.
  • Fry over medium heat until the shallots turn translucent.
  • Add the garbanzo beans and Doubles [1] spices. Mix well.
  • Add 1 1/4 cup of water and salt & pepper to taste.
  • Cover and bring to a boil.
  • Reduce the heat to medium-low.
  • Cook for 15 minutes.
  • Mash some of the beans with a fork or potato masher.
  • Add 1 tbsp cilantro.

Flatbread

  • In a PAN, quickly reheat or fry the bread with some oil or heat the tortilla without oil.

Serve

  • Serve the beans on flatbread, topped with pineapple chow, and cucumber.
  • Enjoy!

Notes

  • Substitute pineapple with mango,
  • Substitute cilantro with parsley or chives.
  • Substitute some beans with ground meat.
  • Prepare a cucumber chutney with our online recipe.
Keyword amchoor, cardamom, curry leaves, fenugreek, Scotch bonnet pepper, turmeric