Island-Inspired Rice with Red Beans and Peppers

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Island-Inspired Rice with Red Beans and Peppers

Courtesy of Zimmysnook
Servings

4-6

Prep Time

10 minutes

Cook Time

25 minutes

If you're looking for a vibrant and flavorful side dish to pair with your Island-inspired mains, this rice and beans recipe has you covered. Think tender grains of jasmine rice, sweet bell peppers, creamy kidney beans, and the earthy aroma of fresh thyme. A dish that’s big on flavor and easy enough for a weeknight dinner. I love making this when we're grilling up Sticky Rum-Glazed Chicken Thighs because the rice soaks up the sauce beautifully and brings the whole plate together.

Ingredients

  • 1 tablespoon neutral oil (avocado or grapeseed oil)
  • ½ medium red onion, thinly sliced
  • 1 red bell pepper, thinly sliced into 1.5” strips
  • 1 yellow bell pepper, thinly sliced into 1.5” strips 
  • 2 garlic cloves, minced
  • 4–5 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • Long-grain white rice (jasmine or basmati) 1 cup uncooked or 2 cups cooked
  • 1 can (540 ml / ~19 oz) red kidney beans, drained and rinsed
  • 2 cups low-sodium chicken stock (or vegetable stock)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 scallion, thinly sliced (for garnish)
  • Lime wedges, for serving
  • Cilantro, chopped for serving

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Directions

    Sauté the peppers and onions

    1. In a medium skillet, heat the oil over medium heat. Add the sliced red onion and both bell peppers with a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until they soften but still hold their shape and color. Transfer to a bowl and set aside.

    Build the flavor base

    1. In the same skillet, add the minced garlic and fresh thyme. Sauté for 30 seconds, just until fragrant.

    Toast the rice

    1. Add the rice and stir to coat it in the oil and aromatics. Cook for 1–2 minutes. Transfer the rice mixture into a medium saucepan.

    Simmer

    1. Add the drained beans and pour in the chicken stock. Stir to combine. Bring to a gentle boil, then reduce the heat to low. Cover and simmer the rice as per the specific box/bag instructions.

    Rest and fluff

    1. Remove the pan from the heat. Let it sit, covered, for 5 minutes. Then fluff the rice with a fork and season with salt and pepper to taste.

    Fold in peppers and onions

    1. Gently stir the sautéed peppers and onions back into the rice just before serving. This helps preserve their colour and texture.

    Garnish and serve

    1. Top with sliced scallions and serve with lime wedges for a bright, zesty finish.