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An oval platter of a Caribbean-Style Rice with Red Beans and Peppers.

Easy Isaland-Inspired Rice with Red Beans and Peppers

If you're looking for a vibrant and flavourful 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 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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Isalnd-Inspired
Servings 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 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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