Vegan Caribbean Pelau with Beans
A vibrant vegan Caribbean pelau combining fragrant rice, kidney beans, spinach, and warm spices cooked in coconut milk for a flavorful one-pot meal.
Equipment
- 1 pot for cooking the pelau
Ingredients
- 2 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 small carrot diced
- 1/2 bell pepper diced
- 1 tsp paprika
- 1/2 tsp allspice
- 1/2 tsp thyme
- 1/2 tsp turmeric
- 1/2 tsp cumin
- Salt and black pepper to taste
- 1 cup long-grain rice rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 cup fresh spinach chopped
- 1 tbsp soy sauce or coconut aminos
- 1 tsp lime juice
Instructions
- Heat olive oil in a pot over medium heat and sauté onion, garlic, carrot, and bell pepper until softened, about 3 to 4 minutes.
- Add paprika, allspice, thyme, turmeric, cumin, salt, and pepper, cooking for 30 seconds until the spices are fragrant.
- Stir in the rinsed rice and kidney beans, coating them well with the spices.
- Pour in coconut milk, vegetable broth, and soy sauce; stir and bring to a gentle boil.
- Cover the pot, reduce heat to low, and simmer for 15 to 18 minutes until the rice is tender and the liquid is absorbed.
- Fold in chopped spinach and lime juice, cover, and let wilt for 2 minutes.
- Fluff the pelau with a fork and serve warm.
Notes
- Add peas or corn to enhance color and texture.
- Use scotch bonnet sauce for added heat.
- Swap kidney beans for black beans if desired.
- Let the dish rest 5 minutes before fluffing to improve texture.