If you’re looking for a vibrant and flavourful side dish to pair with your Island-inspired mains, this easy rice and red kidney 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 flavour 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
- Neutral oil (avocado or grapeseed oil)
- Red onion
- Red bell pepper
- Yellow bell pepper
- Garlic cloves
- Fresh thyme
- Long-grain white rice (jasmine or basmati)
- Red kidney beans
- Chicken stock (or vegetable stock)
- Salt and black pepper
- Scallion
- Lime
See recipe card for exact quantities.
Instructions
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 colour. Transfer to a bowl and set aside.
Build the flavour 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.
Rest and fluff
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
Gently stir the sautéed peppers and onions back into the rice just before serving. This helps preserve their colour and texture.
Garnish and serve
Top with sliced scallions and serve with lime wedges for a bright, zesty finish.
Serving Suggestions
Sticky Rum-Glazed Chicken Thighs and a Cucumber and Radish Salad (a perfect match!)
This rice is also a great side dish with grilled jerk chicken, pork or salmon!
Tips & Substitutions
- We used a 5-minute rice and loved the texture. It held up well and made this dish quick enough for a weeknight dinner.
- For extra richness, stir in ¼ cup coconut milk with the broth.
- To save time, slice the onions and peppers while the rice is simmering.
- Want a smoky twist? Add a pinch of smoked paprika or a splash of hot sauce.
- Rice: Use brown rice (cook time may vary)
- Beans: Try black beans or pigeon peas.
- Thyme: Use 1 teaspoon dried thyme if you don't have fresh.
- Stock: Vegetable broth or stock makes this dish fully vegetarian.
Storage & Reheating
Storage:
Let the rice cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Freezing:
You can freeze leftovers in a freezer-safe container or a resealable freezer bag for up to 2 months. Flatten the bag for easy stacking and quicker thawing. For best texture, avoid freezing if you used quick-cooking or parboiled rice, as it can become mushy when reheated.
Reheating:
- Microwave: Add a splash of water or broth to the rice and cover loosely. Microwave in 45-60 second intervals, stirring between rounds, until hot.
- Stovetop: Warm the rice in a skillet over medium heat with a bit of oil or broth. Stir occasionally until heated through.
- Pro Tip: Stir in a squeeze of fresh lime juice after reheating to bring back the brightness.
Equipment Used: Cooked it up in the stunning Hestan Culinary Copper Bond 11-inch skillet and 3-quart saucepan. That copper core is not just pretty. It brings pro-level responsiveness and fast, even heating every time. Proud Hestan Culinary Ambassador. All opinions in this post are always my own.
📖 Recipe
Easy Isaland-Inspired Rice with Red Beans and Peppers
Ingredients
- 1 tablespoon neutral oil avocado or grapeseed oil
- ½ medium red onion thinly sliced
- 1 red bell pepper thinly sliced into 1 ½ inch strips
- 1 yellow bell pepper thinly sliced into 1 ½ inch 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
Instructions
Sauté the Peppers & 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 colour. Transfer to a bowl and set aside.
Build the Flavour 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.
Rest & Fluff
- 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 & Onions
- Gently stir the sautéed peppers and onions back into the rice just before serving. This helps preserve their colour and texture.
Garnish & Serve
- Top with sliced scallions and serve with lime wedges for a bright, zesty finish.
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