Caribbean Rice and Beans

Everyone loved this rice, authentic Caribbean or not! Served with Jamaican Jerk Burgers with Orange Chipotle Mayo. Used 1.25 C rice, after bringing everything to a boil, I transferred everything to a covered casserole dish and cooked in a 350 degree oven for 40min. Didn't have to watch. Marinated the beans and onions for a couple of hours so didn't have to mess with while my guests were here. Tasted excellent. Will def. make again.

• mpyarka

• Debver

• 5/29/2012

I live right in the heart of the caribbean, Dominican Republic, this ingredients are not local, it looks more like a risotto.

• gonzalezberges

• Dominican Republic

• 9/17/2010

This is not caribbean tasting in the least. Raw onions are not great and the use of balsamic and arborio rice make it seem more Italian than anything else. Though edible, wouldn't make it again.

• pamelay200

• nyack ny

• 8/1/2009

Made this to go with Jamaican Jerk Chicken. Added 1 chopped and seeded tomato and 1 can drained black beans when rice was done. Served with lime wedges and my 3 sons loved it! Definitely a keeper with these additions. Some green pepper sauted with the onion would have added some extra color.

• Anonymous

• Palo Alto, CA

• 6/14/2009

Man, this rice was friggn' fantastic! I did make some changes. I don't love onion, so I only use 1 red one(half for the bean onion mixture and half to cook with the rice). I also used regular brown rice. I had no problem finding the Arborio rice at the grocery store, but brown rice is a bit healthier so I subbed it for that reason. I don't think the different rice affected the flavor much because it was still really good. I also added double the amount of cayenne pepper because I like stuff a little extra spicy. And I didn't chop the garlic, I just cooked the garlic cloves with the rice and took them out at the end because I was pressed for time. It probably would have been better chopped up in there. I made this for my parents. They both loved it too.

• KWalsh554

• Central Florida

• 2/28/2009

I don't often review recipes because I don't often make them as written, but this one was getting so many mixed reviews I wanted to speak up for it. The flavors are wonderful together - I marinated the beans & onions in balsamic for about an hour. The acid in the vinegar will take some bite off the onions if you give it time - and I only used 1/4 of the red onion & felt it is still a little onion heavy. I also used 1/2 a bullion cube that was left over from a previous recipe - it gave more flavor (salt) to the rice. The end result was savory rice, sweet & tangy beans, with the bite of the onion. Fun mouth party.

• Anonymous

• Traverse City, MI

• 9/28/2008

Very good. Read all reviews and followed recipe. Only problem is that kids most likely won't like it. Would definately make again and I am sending recipe to friend who loved the dish.

• burgman

• Pittsburgh, PA

• 8/2/2006

I combined the onions and black beans without the balsamic and used a medium grain spanish rice to avoid the mushiness others complained about. It came out great that way. I found it to be a tad expensive because there were so many ingredients, but it reheated well for days after and everyone enjoyed it. Although I will say, once it's done, don't leave it on the stove to keep warm. I found it dried up a bit, so I had to place some of it I was serving into a smaller sauce pan and add some liquid to heat it up.

• Lauren

• Boston, MA

• 2/23/2005

I've made this several times now since finding the recipe. It's so easy and quite delicious.

• Anonymous

• Northern Va.

• 7/26/2004

Hopefully most folks picked up on this, but I would caution those who didn't against using the recipe verbatim as a vegetarian entree - you would need to use vegetable broth instead of chicken. I'm sure most people know this, but for those who don't and would serve it to vegetarian guests as written, your guests will go home with an upset stomach.

• Anonymous

• Asheville, NC

• 6/24/2004

didnt love it - have much better recipes for rice & beans

• Anonymous

• Manasquan, NJ

• 2/16/2004

I used this as side dishes to a Cuban chicken dish which had a cilantro flavor. I added cilantro flavored olive oil to the beans, and it pulled the whole dish together (but added fat).

• Anonymous

• Havertown, PA

• 1/14/2004

This is one of our family favorites. The balsamic vinegar is a little bit much for the kids, but adults just love it! I have made a few variations (replacing onion types and more or less seasonings) and every time is it awesome!

• Anonymous

• Carmel Valley, CA

• 11/26/2003

This was good, but not great enough to repeat. If we did make it again, we would use sweet onion instead of red. Also, 2 tablespoons of balsamic vinegar is too much when using high quality balsamic vinegar. The rice part wasn't as tasty as expected from a Caribbean dish.

• Susan

• Florida

• 10/19/2003

I was very disappointed with this. I was hoping for more flavor in the rice, but it just isn't there. I will have to keep looking.

• Anonymous

• Omaha, NE

• 9/30/2002