Island-Inspired Rice with Red Beans and Peppers

Name: Island-Inspired Rice with Red Beans and Peppers
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6
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; CopperBond 12.5” Skillet; CopperBond 2QT Saucepan; Provisions Stainless Steel Mixing Bowls; Provisions Stainless Steel Medium Clad Oval Roaster

Island-Inspired Rice with Red Beans and Peppers

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

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

Directions

Sauté the peppers and onions

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

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

Toast the rice

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

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.