30 Flavorful Caribbean Rice Recipes to Savor

Unlock the vibrant tastes of the islands right in your own kitchen! Caribbean rice dishes are bursting with tropical flavors, colorful ingredients, and comforting spices that turn any meal into a celebration. Whether you’re craving quick weeknight dinners or festive weekend feasts, these recipes bring sunshine to your table. Get ready to explore 30 delicious ways to savor Caribbean rice—your taste buds are in for a treat!

Spicy Coconut Caribbean Rice

Heads up, this isn’t your average rice dish. Get ready for a flavor explosion that’ll transport your taste buds straight to the Caribbean. Bold spices, creamy coconut, and fluffy rice come together in one epic pot.

Ingredients

– 1 cup jasmine rice (rinsed well—this is key for non-sticky rice)
– 1 (13.5 oz) can full-fat coconut milk (don’t skimp—this is where the magic happens)
– 1 cup chicken broth (I prefer low-sodium to control the salt)
– 1 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1 small yellow onion, finely diced (the smaller the dice, the more flavor in every bite)
– 2 cloves garlic, minced (fresh only—jarred garlic just doesn’t hit the same)
– 1 habanero pepper, seeded and minced (handle with care—these little guys pack serious heat)
– 1 tsp ground allspice (this is the secret Caribbean flavor booster)
– 1/2 tsp smoked paprika (adds that subtle smoky depth)
– 1/2 tsp dried thyme (crush it between your fingers to wake up the oils)
– 1/2 tsp salt (start here—you can always add more later)
– 1/4 cup chopped fresh cilantro (save some for garnish—it makes everything pop)
– 1 lime, cut into wedges (non-negotiable for that bright finish)

Instructions

1. Heat olive oil in a medium saucepan over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 3-4 minutes until translucent, stirring frequently.
3. Stir in minced garlic and habanero, cooking for 1 minute until fragrant (tip: don’t let the garlic brown or it’ll turn bitter).
4. Add rinsed jasmine rice to the pan, toasting for 2 minutes while stirring constantly (this nutty flavor step is worth every second).
5. Pour in coconut milk and chicken broth, scraping any browned bits from the bottom.
6. Stir in allspice, smoked paprika, dried thyme, and salt until fully combined.
7. Bring mixture to a boil over high heat, then immediately reduce to low and cover tightly.
8. Simmer for 18 minutes without peeking (tip: lifting the lid releases steam and affects cooking time).
9. Remove from heat and let stand covered for 5 minutes (this resting period is crucial for perfect texture).
10. Fluff rice with a fork, then fold in chopped cilantro (tip: fluffing with a fork keeps grains separate instead of mushy).
11. Serve immediately with lime wedges for squeezing over top. You’ll love how the creamy coconut base carries the fiery habanero heat while the allspice adds that authentic Caribbean warmth. Try it alongside grilled jerk chicken or pile it into burrito bowls with black beans and mango salsa for the ultimate tropical meal.

Mango and Pineapple Infused Rice

Tired of boring rice bowls? Transform your grain game with this tropical explosion. Mango and pineapple infuse every fluffy bite with sunshine sweetness that’ll make your taste buds dance.

Ingredients

– 1 cup jasmine rice (rinsed until water runs clear—trust me, this prevents gumminess)
– 1 ¾ cups coconut milk (full-fat for that creamy richness)
– 1 cup diced fresh mango (ripe but firm holds its shape better)
– 1 cup diced fresh pineapple (I prefer fresh over canned for brighter flavor)
– 2 tbsp honey (local if you have it—adds floral notes)
– 1 tsp lime zest (microplane it right over the pot for maximum citrus oil)
– ½ tsp sea salt (flaky Maldon at the end gives nice texture)

Instructions

1. Rinse 1 cup jasmine rice under cold running water in a fine-mesh strainer until the water runs completely clear.
2. Combine rinsed rice, 1 ¾ cups coconut milk, and ½ tsp sea salt in a medium saucepan.
3. Bring mixture to a boil over high heat, then immediately reduce to low heat and cover tightly.
4. Simmer for 15 minutes exactly—set a timer so you don’t peek and release steam.
5. Remove saucepan from heat and let stand covered for 10 minutes—this finishing steam makes the rice perfectly fluffy.
6. Gently fold in 1 cup diced mango, 1 cup diced pineapple, 2 tbsp honey, and 1 tsp lime zest with a rubber spatula.
7. Let the rice rest for 2 minutes to allow the fruit to slightly warm and flavors to meld.
8. Fluff the rice with a fork before serving to separate grains without mashing the fruit.

The rice stays beautifully separate with juicy fruit bursts in every spoonful. Serve it warm alongside grilled shrimp or chill it for a next-level tropical lunch bowl—either way, that coconut-honey glaze clinging to each grain is pure magic.

Jamaican Jerk Chicken Rice

Tired of boring chicken dinners? This Jamaican Jerk Chicken Rice brings the Caribbean to your kitchen with explosive flavor. Transform your weeknight meal into a tropical escape that’ll have everyone asking for seconds.

Ingredients

– 2 lbs chicken thighs (bone-in for maximum flavor, trust me)
– 1 cup jasmine rice (rinses cleaner than regular rice)
– 3 tbsp jerk seasoning (Walkerswood brand is my favorite)
– 2 tbsp olive oil (extra virgin gives better flavor)
– 1 can coconut milk (full-fat for creamier rice)
– 1 red bell pepper (adds sweet crunch)
– 1 small onion (yellow holds up better when cooking)
– 2 scallions (save the green parts for garnish)
– 2 cups chicken broth (low-sodium lets you control salt)
– 1 tbsp fresh lime juice (bottled just doesn’t compare)

Instructions

1. Pat chicken thighs completely dry with paper towels.
2. Rub jerk seasoning thoroughly over all sides of chicken.
3. Heat olive oil in large skillet over medium-high heat until shimmering.
4. Place chicken skin-side down and cook for 6 minutes until deeply browned.
5. Flip chicken and cook another 4 minutes until other side is browned.
6. Remove chicken from skillet and set aside on plate.
7. Dice onion and bell pepper into ½-inch pieces.
8. Sauté vegetables in same skillet for 3 minutes until slightly softened.
9. Add rinsed jasmine rice and toast for 1 minute, stirring constantly.
10. Pour in coconut milk and chicken broth, scraping up browned bits from bottom.
11. Return chicken to skillet, nestling pieces into rice mixture.
12. Bring liquid to vigorous boil, then immediately reduce heat to low.
13. Cover skillet tightly and simmer for 25 minutes without peeking.
14. Remove from heat and let stand covered for 5 minutes to finish steaming.
15. Fluff rice with fork, mixing in any chicken that fell off bone.
16. Chop scallion greens and sprinkle over top with lime juice.

Get ready for rice that’s perfectly creamy with a subtle coconut undertone. The chicken falls right off the bone while maintaining that signature jerk spice kick. Serve it straight from the skillet family-style with extra lime wedges for squeezing over top.

Creole Shrimp Rice Bowl

Overwhelm your taste buds with this Creole Shrimp Rice Bowl—it’s the spicy, satisfying meal that’ll have you craving seconds. Packed with bold flavors and ready in under 30 minutes, this dish brings New Orleans vibes straight to your kitchen.

Ingredients

• 1 lb raw shrimp, peeled and deveined—I always buy wild-caught for better flavor
• 1 cup long-grain white rice, rinsed until the water runs clear to prevent mushiness
• 2 tbsp Creole seasoning—my homemade blend beats store-bought every time
• 1 tbsp olive oil, extra virgin is my go-to for sautéing
• 1 cup diced bell peppers, I use a mix of red and green for color
• 1/2 cup diced onion, yellow onions work best here
• 2 cloves garlic, minced—freshly crushed releases more aroma
• 1 3/4 cups chicken broth, low-sodium so you control the salt
• 1/4 cup chopped green onions for garnish, sliced thin right before serving

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb shrimp and sprinkle with 2 tbsp Creole seasoning, tossing to coat evenly.
3. Sear shrimp for 2 minutes per side until pink and slightly curled, then transfer to a plate.
4. Tip: Don’t overcrowd the skillet—cook shrimp in batches if needed for a perfect sear.
5. In the same skillet, sauté 1/2 cup diced onion and 1 cup bell peppers for 4 minutes until softened.
6. Add 2 cloves minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Pour in 1 cup rinsed rice and toast for 2 minutes, stirring to coat with the oil and spices.
8. Tip: Toasting the rice enhances its nutty flavor and helps it stay separate after cooking.
9. Add 1 3/4 cups chicken broth, scraping any browned bits from the skillet bottom.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed.
11. Tip: Keep the lid on during simmering—no peeking!—to trap steam and cook rice evenly.
12. Fluff rice with a fork, then gently fold in the cooked shrimp and any accumulated juices.
13. Garnish with 1/4 cup chopped green onions just before serving.

Mouthwatering and textured, this bowl delivers tender shrimp over fluffy, spice-infused rice with a kick. Serve it straight from the skillet for a family-style feast, or top with extra green onions and a squeeze of lemon for brightness. It’s the kind of meal that feels like a celebration in a bowl.

Caribbean Black Bean and Rice

Fam, if your meal prep game needs a serious glow-up, this Caribbean black bean and rice situation is your new secret weapon. It’s the kind of vibrant, flavor-packed bowl that makes boring lunches a thing of the past—seriously addictive stuff.

Ingredients

– 1 cup long-grain white rice (I always rinse mine to remove excess starch)
– 1 can (15 oz) black beans, drained but not rinsed—that liquid is flavor gold
– 1 small yellow onion, finely diced (the sharper your knife, the less you’ll cry)
– 2 cloves garlic, minced (fresh only—jarred garlic just doesn’t hit the same)
– 1 red bell pepper, chopped into small cubes for even cooking
– 1 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1 tsp ground cumin (toast it lightly first to wake up the oils)
– 1/2 tsp smoked paprika (this is what gives it that smoky backbone)
– 2 cups vegetable broth (low-sodium lets you control the salt)
– 1 lime, cut into wedges for serving (freshly squeezed right at the end)
– 1/4 cup chopped fresh cilantro (stems and all—they pack major flavor)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until it shimmers.
2. Add the diced onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and cook for 1 minute exactly—you’ll smell it when it’s ready.
4. Add the chopped red bell pepper and cook for 3 minutes until slightly softened.
5. Sprinkle in 1 tsp cumin and 1/2 tsp smoked paprika, toasting for 30 seconds to deepen the flavors.
6. Pour in 1 cup rinsed rice, stirring to coat each grain in the spiced oil.
7. Add the drained black beans and 2 cups vegetable broth, scraping any browned bits from the pan.
8. Bring to a boil, then immediately reduce heat to low and cover tightly.
9. Simmer for 18 minutes—don’t peek!—until liquid is fully absorbed.
10. Remove from heat and let stand covered for 5 minutes—this steams the rice to perfection.
11. Fluff with a fork, then stir in chopped cilantro and a big squeeze of lime juice.

Mouthwatering doesn’t even cover it—the rice stays distinct and fluffy while the beans melt into every bite. That smoky paprika and fresh lime create this tangy-savory balance that’s straight-up hypnotic. Serve it piled high with avocado slices or stuff it into warm tortillas for next-level burrito bowls.

Tropical Fried Rice with Plantains

Nailing tropical vibes in your kitchen starts with this fried rice. Packed with sweet plantains and vibrant colors, it’s a vacation on a plate that comes together in minutes. Get ready to ditch boring rice forever.

Ingredients

– 2 cups cold cooked jasmine rice (day-old works best for that perfect fry)
– 2 ripe plantains, sliced into coins (go for yellow with black spots—that sweet spot)
– 1 cup frozen peas and carrots mix (no thawing needed, trust me)
– 2 large eggs, whisked (room temp helps them fluff up nicely)
– 3 tbsp soy sauce (I use low-sodium to control saltiness)
– 2 tbsp vegetable oil (a neutral oil lets the flavors shine)
– 3 cloves garlic, minced (fresh only—no jarred stuff here)
– 1 tbsp toasted sesame oil (my secret for that nutty finish)
– ½ tsp red pepper flakes (optional, but adds a nice kick)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add plantain slices and cook for 2–3 minutes per side until golden brown and slightly caramelized. Remove and set aside.
3. Pour remaining 1 tbsp vegetable oil into the skillet and add minced garlic. Sauté for 30 seconds until fragrant but not browned.
4. Push garlic to one side, pour in whisked eggs, and scramble for 1 minute until softly set. Tip: Don’t overcook—eggs will finish with the rice.
5. Add frozen peas and carrots directly to the skillet and stir for 2 minutes until heated through.
6. Crumble cold rice into the skillet, breaking up any clumps with a spatula. Stir-fry for 3 minutes until grains are separated.
7. Drizzle soy sauce evenly over the rice and toss to coat completely. Cook for 1 more minute.
8. Fold in cooked plantains and red pepper flakes if using. Tip: Gently mix to keep plantains intact.
9. Remove from heat and stir in toasted sesame oil. Tip: Always add sesame oil off-heat to preserve its aroma.
10. Serve immediately. Warm, fluffy rice meets sticky-sweet plantains in every bite. Top with extra red pepper flakes or serve alongside grilled shrimp for a full tropical feast.

Caribbean Red Bean and Rice

Absolutely craving that island vibe without the plane ticket? This Caribbean red bean and rice delivers tropical flavor in under 30 minutes. Get ready to transform your weeknight dinner game.

Ingredients

• 1 cup long-grain white rice – I always rinse mine to remove excess starch
• 1 (15 oz) can red kidney beans – don’t drain, that liquid is flavor gold
• 1 cup coconut milk – full-fat for maximum creaminess
• 1 cup vegetable broth – low-sodium lets you control the salt
• 1 yellow onion, diced – medium size works perfectly
• 3 garlic cloves, minced – fresh only, no jarred stuff
• 1 tbsp olive oil – my trusty extra virgin for sautéing
• 1 tsp thyme – dried works great here
• 1/2 tsp allspice – the secret Caribbean weapon
• 1 scotch bonnet pepper – leave whole for heat control
• 1/2 tsp salt – adjust after cooking if needed

Instructions

1. Heat 1 tbsp olive oil in a medium pot over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 4 minutes, stirring frequently, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
4. Add rinsed rice to the pot and toast for 2 minutes, stirring constantly to coat each grain.
5. Pour in coconut milk and vegetable broth, scraping any browned bits from the bottom.
6. Add undrained red kidney beans, thyme, allspice, whole scotch bonnet pepper, and salt.
7. Bring mixture to a boil over high heat, then immediately reduce to low.
8. Cover pot tightly and simmer for 18 minutes – don’t peek, that steam is crucial.
9. Remove from heat and let stand covered for 5 minutes to absorb remaining liquid.
10. Discard the whole scotch bonnet pepper and fluff rice with a fork before serving.

That creamy coconut texture with the earthy beans creates pure comfort food magic. Top with fresh cilantro or serve alongside grilled plantains for an authentic island experience. This dish tastes even better the next day when the flavors have fully melded together.

Coconut Curry Rice with Peas

Let’s transform basic rice into a creamy, dreamy coconut curry situation that’ll have you ditching takeout menus forever. This one-pot wonder comes together faster than your favorite delivery driver and packs way more flavor punch.

Ingredients

– 1 cup jasmine rice (the fragrant kind makes all the difference)
– 1 tablespoon coconut oil (my secret for that tropical aroma)
– 1 small yellow onion, finely diced (sweet onions work beautifully here)
– 2 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
– 1 tablespoon curry powder (I use Madras style for that warm kick)
– 1 (13.5 oz) can coconut milk (full-fat for maximum creaminess)
– 1 cup frozen peas (no need to thaw—they cook perfectly in the steam)
– 1 teaspoon salt (I prefer fine sea salt for even distribution)

Instructions

1. Rinse 1 cup jasmine rice under cold water until water runs clear to remove excess starch.
2. Heat 1 tablespoon coconut oil in a medium saucepan over medium heat for 1 minute until shimmering.
3. Add diced onion and cook for 3 minutes, stirring frequently, until translucent.
4. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
5. Add 1 tablespoon curry powder and toast for 30 seconds to awaken the spices.
6. Pour in the entire can of coconut milk and 1 cup water, scraping the bottom of the pan.
7. Add rinsed rice and 1 teaspoon salt, then bring to a boil over high heat.
8. Once boiling, immediately reduce heat to low, cover tightly, and simmer for 15 minutes.
9. Remove from heat and quickly scatter 1 cup frozen peas over the surface.
10. Replace lid and let steam off heat for 10 minutes—don’t peek! (This resting time is crucial for fluffy rice.)
11. Fluff rice gently with a fork to incorporate peas without mashing the grains.

Unbelievably creamy rice with pops of sweet peas makes this dish feel indulgent yet light. The aromatic coconut curry clings to every grain, creating a comforting bowl that’s perfect topped with crispy fried shallots or served alongside grilled shrimp for a complete meal.

Pineapple and Cilantro Rice

A tropical flavor bomb that transforms basic rice into something extraordinary. Pineapple and cilantro rice brings serious vacation vibes to your dinner table—perfect for shaking up taco night or pairing with grilled chicken. Get ready for that sweet-savory combo that’ll have everyone asking for seconds.

Ingredients

– 1 cup long-grain white rice (I always rinse mine to remove excess starch)
– 1 ¾ cups water (cold works best for even cooking)
– 1 cup fresh pineapple chunks (go for the sweetest ones you can find)
– ½ cup chopped fresh cilantro (pack it in for maximum flavor)
– 2 tablespoons olive oil (extra virgin is my go-to for that fruity note)
– 1 teaspoon salt (I prefer fine sea salt for even distribution)
– 1 tablespoon lime juice (freshly squeezed makes all the difference)

Instructions

1. Rinse 1 cup long-grain white rice under cold running water until the water runs clear.
2. Heat 2 tablespoons olive oil in a medium saucepan over medium heat for 1 minute.
3. Add the rinsed rice to the saucepan and toast for 2 minutes, stirring constantly until grains turn slightly translucent.
4. Pour in 1 ¾ cups cold water and add 1 teaspoon salt, stirring once to combine.
5. Bring the mixture to a rolling boil, then immediately reduce heat to low and cover with a tight-fitting lid.
6. Simmer for 18 minutes exactly—don’t peek during cooking to prevent steam escape.
7. Remove the saucepan from heat and let it stand covered for 5 minutes to finish steaming.
8. Fluff the cooked rice with a fork to separate the grains while still hot.
9. Fold in 1 cup fresh pineapple chunks and ½ cup chopped cilantro until evenly distributed.
10. Drizzle 1 tablespoon lime juice over the rice and gently mix to incorporate.

Light and fluffy with pops of sweet pineapple against the fresh cilantro kick. The texture stays perfectly separate—no mushy grains here. Serve it alongside spicy shrimp tacos or pile it high in a bowl with black beans for a quick vegetarian lunch that actually satisfies.

Caribbean Yellow Rice and Beans

Fierce flavor alert! This Caribbean yellow rice and beans recipe brings instant sunshine to your plate. Forget boring sides—this vibrant dish stands strong on its own or pairs perfectly with grilled everything.

Ingredients

– 2 cups long-grain white rice (I always rinse mine until water runs clear)
– 1 can (15 oz) kidney beans, drained and rinsed (save that liquid for plants!)
– 1 yellow onion, finely diced (the sweet kind works magic here)
– 3 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
– 1 red bell pepper, chopped into small pieces
– 1 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp ground turmeric (for that signature golden glow)
– 1 tsp cumin
– 1/2 tsp smoked paprika (trust me, it adds depth)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 bay leaf (remove this before serving—nobody wants to bite into it!)

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 4 minutes, stirring frequently, until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add chopped red bell pepper and cook for 3 minutes until slightly softened.
5. Sprinkle in turmeric, cumin, and smoked paprika, stirring constantly for 1 minute to toast the spices.
6. Pour in rinsed rice and stir for 2 minutes until grains are coated and slightly toasted.
7. Add vegetable broth, kidney beans, and bay leaf, stirring once to combine.
8. Bring mixture to a rolling boil, then immediately reduce heat to low.
9. Cover pot tightly and simmer for 20 minutes—no peeking! (This keeps the steam trapped for perfect rice).
10. Remove pot from heat and let stand covered for 5 minutes to finish absorbing liquid.
11. Fluff rice with a fork, removing the bay leaf as you go.

That fluffy texture with the creamy beans creates magic in every bite. The turmeric gives it that golden glow while the smoked paprika adds subtle smokiness. Serve it alongside grilled jerk chicken or stuff it into peppers for a stunning vegetarian main.

Caribbean Curry Rice with Vegetables

Fierce flavor alert! This Caribbean curry rice brings the tropics straight to your kitchen. Forget boring sides—this vibrant dish stands alone with its bold spices and colorful veggies.

Ingredients

– 2 cups jasmine rice (I swear by this fluffy variety)
– 1 tablespoon coconut oil (the secret to authentic Caribbean flavor)
– 1 yellow onion, diced (sweet ones work best here)
– 3 cloves garlic, minced (fresh only—no jarred stuff!)
– 1 red bell pepper, chopped (adds beautiful color)
– 2 carrots, diced (my grandma always said they add natural sweetness)
– 1 cup frozen peas (thawed—trust me on this)
– 2 tablespoons Caribbean curry powder (the star of the show)
– 4 cups vegetable broth (low-sodium lets the spices shine)
– 1 can (13.5 oz) coconut milk (full-fat for maximum creaminess)
– 1 teaspoon salt (I use sea salt for better flavor)

Instructions

1. Rinse 2 cups jasmine rice under cold water until water runs clear—this removes excess starch for fluffier results.
2. Heat 1 tablespoon coconut oil in a large pot over medium heat until shimmering.
3. Add diced yellow onion and cook for 4 minutes until translucent, stirring frequently.
4. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it burn!
5. Add chopped red bell pepper and diced carrots, cooking for 3 minutes until slightly softened.
6. Sprinkle 2 tablespoons Caribbean curry powder over vegetables and toast for 30 seconds to awaken the spices.
7. Pour in rinsed rice and stir constantly for 2 minutes to coat each grain with oil and spices.
8. Add 4 cups vegetable broth, 1 can coconut milk, and 1 teaspoon salt, stirring to combine.
9. Bring mixture to a boil, then immediately reduce heat to low and cover tightly.
10. Simmer for 18 minutes—resist peeking to maintain steam!
11. Remove from heat and let stand covered for 5 minutes—this finishing step ensures perfect texture.
12. Gently fold in 1 cup thawed frozen peas with a fork to fluff the rice.

Unbelievably fluffy rice absorbs that creamy coconut curry sauce while maintaining distinct grains. The vegetables add satisfying crunch against the tender rice, creating texture heaven. Serve it piled high in bowls with extra curry powder dusted on top for Instagram-worthy presentation.

Arroz con Gandules (Rice with Pigeon Peas)

Forget boring rice dishes—this Puerto Rican classic brings serious flavor fireworks. Filled with savory sofrito, briny olives, and tender pigeon peas, it’s the ultimate one-pot wonder. Get ready to level up your dinner game in under an hour.

Ingredients

• 2 cups long-grain white rice (I always rinse mine until water runs clear—no starchy mush!)
• 1 cup pigeon peas, canned and drained (fresh works too, but canned saves precious time)
• 4 oz diced ham or tocino, chopped small (this adds that salty, savory punch)
• 1/4 cup sofrito (homemade is best, but jarred works in a pinch)
• 2 tbsp olive oil (extra virgin is my go-to for that fruity base note)
• 1 packet sazón con achiote (don’t skip this—it’s the flavor and color secret weapon)
• 4 cups chicken broth (low-sodium lets you control the salt)
• 1/4 cup pitted green olives, sliced (I love the briny pop they add)
• 1 tbsp tomato paste (for depth and richness)
• 2 bay leaves (remove these before serving—nobody wants a woody surprise)
• 1 tsp adobo seasoning (my pantry staple for all things savory)

Instructions

1. Heat 2 tbsp olive oil in a large caldero or heavy-bottomed pot over medium heat.
2. Add 4 oz diced ham and cook for 3–4 minutes until lightly browned and fragrant.
3. Stir in 1/4 cup sofrito and 1 tbsp tomato paste, cooking for 2 minutes until the mixture darkens slightly.
4. Sprinkle in 1 packet sazón con achiote and 1 tsp adobo seasoning, stirring for 30 seconds to toast the spices.
5. Pour in 4 cups chicken broth and bring to a rolling boil over high heat.
6. Add 1 cup drained pigeon peas, 1/4 cup sliced olives, and 2 bay leaves, stirring to combine.
7. Carefully stir in 2 cups rinsed rice, ensuring it’s evenly distributed in the liquid.
8. Bring the mixture back to a boil, then immediately reduce heat to low and cover tightly.
9. Simmer for 20–25 minutes without lifting the lid—this is key for fluffy, separate grains.
10. Remove the pot from heat and let it rest, covered, for 5–10 minutes to steam.
11. Fluff the rice gently with a fork, removing the bay leaves as you go.

Keep it cozy and serve straight from the pot—the slightly sticky bottom layer (pegao) is a coveted treat. Known for its vibrant yellow hue and savory, aromatic depth, this rice pairs perfectly with crispy tostones or a simple avocado salad. Leftovers? Transform them into stuffed peppers or pan-fried rice cakes for a next-day upgrade.

Lime and Mango Basmati Rice

Ditch the boring side dishes—this vibrant lime and mango basmati rice will steal the spotlight. Imagine fluffy grains kissed with tropical sweetness and zesty lime, ready in under 30 minutes. Perfect for summer grilling or brightening up a dreary Tuesday.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear—trust me, it makes all the difference)
• 1 ripe mango, diced (go for the fragrant Ataulfo variety if you can find it)
• 2 tbsp fresh lime juice (about 1 juicy lime, squeezed right before using)
• 1 tbsp olive oil (extra virgin is my go-to for that fruity kick)
• 1/4 cup chopped cilantro (stems and all—they pack extra flavor)
• 1/2 tsp salt (I use fine sea salt for even distribution)
• 1 3/4 cups water (cold from the tap works perfectly)

Instructions

1. Rinse 1 cup basmati rice under cold running water until the water runs completely clear, about 1 minute.
2. Heat 1 tbsp olive oil in a medium saucepan over medium heat for 30 seconds until shimmering.
3. Add rinsed rice to the pan and toast for 2 minutes, stirring constantly until grains turn slightly opaque.
4. Pour in 1 3/4 cups water and 1/2 tsp salt, then bring to a rolling boil over high heat.
5. Immediately reduce heat to low, cover tightly with a lid, and simmer for 15 minutes—no peeking!
6. Remove pan from heat and let stand covered for 5 minutes to finish steaming.
7. Fluff rice with a fork to separate grains, then transfer to a large bowl to cool slightly.
8. Fold in diced mango, 2 tbsp lime juice, and chopped cilantro until evenly distributed.
9. Let rest for 5 minutes to allow flavors to meld before serving.

Amazingly fluffy rice carries bursts of juicy mango and zesty lime in every bite. Serve it alongside grilled shrimp for a complete meal, or pack it cold for next-level lunchbox vibes. The bright colors and tropical aroma make it instant picnic perfection.

Caribbean Tomato Rice with Herbs

Zesty Caribbean flavors meet your weeknight dinner rotation in this vibrant tomato rice. Transform basic pantry staples into a fragrant, herb-kissed masterpiece that’ll have everyone asking for seconds. Skip the takeout menus—this one-bowl wonder brings island vibes right to your kitchen table.

Ingredients

• 2 cups long-grain white rice (I always rinse mine until the water runs clear—removes excess starch for fluffier results)
• 1 large yellow onion, finely diced (the sweet variety works beautifully here)
• 4 garlic cloves, minced (fresh is non-negotiable for that aromatic punch)
• 1 red bell pepper, chopped into small cubes (adds color and subtle sweetness)
• 1 14.5-oz can diced tomatoes with their juices (fire-roasted version adds smoky depth)
• 3 cups vegetable broth (low-sodium lets you control the salt level)
• 2 tbsp extra virgin olive oil (my go-to for sautéing—the fruity notes complement the tomatoes)
• 1 tsp smoked paprika (this is the secret weapon—don’t skip it)
• 1/2 tsp dried thyme (rub between your palms before adding to wake up the oils)
• 1/4 cup fresh cilantro, chopped (reserve some for garnish—the bright finish makes all the difference)
• 1/4 cup fresh parsley, chopped (flat-leaf holds up better during cooking)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1/2 tsp black pepper (freshly cracked adds more flavor)

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add 1 finely diced yellow onion and sauté for 4–5 minutes until translucent and fragrant.
3. Stir in 4 minced garlic cloves and cook for 1 minute until golden—watch closely to prevent burning.
4. Add 1 chopped red bell pepper and cook for 3 minutes until slightly softened.
5. Sprinkle in 1 tsp smoked paprika, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper, stirring constantly for 30 seconds to toast the spices.
6. Pour in 1 can diced tomatoes with juices, scraping any browned bits from the pot bottom.
7. Add 2 cups rinsed long-grain white rice and stir to coat evenly with the tomato mixture.
8. Pour in 3 cups vegetable broth and bring to a rolling boil.
9. Immediately reduce heat to low, cover tightly, and simmer for 18 minutes—resist peeking to keep the steam trapped.
10. Remove from heat and let stand covered for 5 minutes—this finishing step ensures perfectly tender grains.
11. Fluff rice gently with a fork, then fold in 1/4 cup fresh cilantro and 1/4 cup fresh parsley until evenly distributed.

Perfectly fluffy grains soak up the smoky tomato broth, while fresh herbs add a garden-fresh finish. Pile it alongside grilled shrimp or black beans for a complete meal, or stuff it into halved bell peppers and bake at 375°F for 15 minutes for a colorful twist. Leftovers? Pan-fry with an egg for next-level breakfast rice.

Cilantro and Lime Caribbean Rice

Zesty Caribbean flavors transform basic rice into a vibrant side dish that steals the spotlight. This cilantro and lime version brings tropical freshness to any meal—perfect with grilled chicken, fish, or as a standalone bowl.

Ingredients

• 1 cup long-grain white rice—rinsing it removes excess starch for fluffier results
• 2 cups water—I always use filtered for cleaner flavor
• 1/4 cup fresh lime juice—about 2 juicy limes squeezed right before using
• 1/2 cup finely chopped fresh cilantro—stems included for extra herbal punch
• 2 tbsp olive oil—extra virgin is my go-to for its fruity notes
• 1 tsp salt—I use fine sea salt for even distribution
• 1/2 tsp ground cumin—toasted cumin adds warm depth

Instructions

1. Rinse 1 cup long-grain white rice under cold water in a fine-mesh strainer until water runs clear.
2. Heat 2 tbsp olive oil in a medium saucepan over medium heat for 1 minute.
3. Add rinsed rice to the pan and toast for 2 minutes, stirring constantly until grains turn slightly opaque.
4. Pour in 2 cups water and 1 tsp salt—the water should immediately bubble around the rice.
5. Bring mixture to a rolling boil, then reduce heat to low and cover tightly with a lid.
6. Simmer for 18 minutes exactly—resist peeking to maintain steam.
7. Remove pan from heat and let stand covered for 5 minutes—this finishing steam makes grains perfectly tender.
8. Fluff rice with a fork to separate grains, releasing excess moisture.
9. Fold in 1/4 cup fresh lime juice and 1/2 cup chopped cilantro while rice is still warm—the heat wilts herbs perfectly.
10. Sprinkle 1/2 tsp ground cumin over the rice and mix gently to distribute evenly.

Your rice emerges fluffy with bright lime cutting through earthy cumin. The cilantro stays vibrant green against white grains—serve it alongside black bean bowls or stuffed into peppers for a colorful twist.

Caribbean-style Rice and Peas with Coconut

Let’s transform your rice game forever. This Caribbean-style rice and peas with coconut brings instant vacation vibes to your kitchen in under an hour. Loaded with creamy coconut milk and aromatic spices, it’s the side dish that steals the show every single time.

Ingredients

– 2 cups long-grain white rice (I always rinse mine to remove excess starch)
– 1 can (13.5 oz) coconut milk (full-fat for maximum creaminess)
– 1 cup dried kidney beans, soaked overnight (or 2 cans for a quick version)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced (fresh is always better here)
– 1 Scotch bonnet pepper, whole (don’t chop it—trust me on this)
– 2 tsp dried thyme
– 1 tsp allspice berries (my secret weapon for authentic flavor)
– 4 cups water
– 1 tbsp vegetable oil
– 1 tsp salt

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 4 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until golden but not browned.
4. Add soaked kidney beans, dried thyme, and allspice berries to the pot.
5. Pour in 4 cups of water and bring to a rolling boil.
6. Reduce heat to low, cover the pot, and simmer beans for 45 minutes until tender but not mushy.
7. Drain and rinse the rice under cold water until water runs clear to remove surface starch.
8. Add rinsed rice to the cooked beans in the pot.
9. Pour in the entire can of coconut milk and add 1 teaspoon of salt.
10. Carefully place the whole Scotch bonnet pepper on top without breaking it.
11. Bring mixture to a boil over high heat, then immediately reduce to lowest setting.
12. Cover tightly with a lid and cook for 20 minutes without peeking to build steam.
13. Remove from heat and let stand covered for 10 minutes to finish absorbing liquid.
14. Fluff rice gently with a fork and discard the Scotch bonnet pepper.

Makes the perfect fluffy, coconut-infused rice with tender beans throughout. The creamy texture pairs amazingly with grilled jerk chicken or becomes a complete meal when topped with sautéed shrimp. Leftovers taste even better the next day as the flavors continue to meld together beautifully.

Sweet and Spicy Caribbean Rice Pilaf

Lose yourself in this flavor explosion that’s about to become your new pantry staple. Sweet pineapple, spicy jalapeño, and creamy coconut milk create a tropical party in your mouth. Seriously, this rice pilaf hits every note—sweet, spicy, savory, and totally addictive.

Ingredients

– 1 cup basmati rice (rinsed well—I swear it makes it fluffier)
– 1 ½ cups coconut milk (full-fat for that creamy richness)
– 1 cup pineapple chunks (fresh or canned, but drain the juice)
– 1 jalapeño, finely diced (seeds in if you like the heat)
– ½ red bell pepper, chopped (for that pop of color)
– ¼ cup red onion, finely diced (it sweetens as it cooks)
– 2 cloves garlic, minced (fresh only—no jarred stuff here)
– 1 tbsp olive oil (my go-to for sautéing)
– ½ tsp allspice (the secret Caribbean touch)
– ½ tsp smoked paprika (adds a subtle smokiness)
– Salt to taste (I use about ¾ tsp)

Instructions

1. Rinse 1 cup basmati rice under cold water until the water runs clear to remove excess starch.
2. Heat 1 tbsp olive oil in a medium saucepan over medium heat for 1 minute.
3. Add ¼ cup diced red onion and sauté for 2 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Add ½ chopped red bell pepper and 1 diced jalapeño, cooking for 2 more minutes.
6. Pour in the rinsed basmati rice and toast for 1 minute, stirring constantly.
7. Sprinkle in ½ tsp allspice, ½ tsp smoked paprika, and ¾ tsp salt, mixing well.
8. Pour in 1 ½ cups coconut milk and bring to a boil over high heat.
9. Reduce heat to low, cover the saucepan, and simmer for 15 minutes.
10. Uncover and gently fold in 1 cup pineapple chunks without stirring too much.
11. Cover again and cook for another 5 minutes until the rice is tender and liquid is absorbed.
12. Remove from heat and let it sit covered for 5 minutes to steam.
13. Fluff the rice gently with a fork before serving.

Out of this world fluffy and bursting with sweet heat from the pineapple and jalapeño. The creamy coconut milk balances the spice perfectly, while the allspice gives it that authentic Caribbean vibe. Serve it alongside grilled shrimp or stuff it into bell peppers for a colorful, gluten-free dinner option.

Conclusion

From vibrant one-pot meals to aromatic side dishes, these 30 Caribbean rice recipes offer an exciting culinary journey right from your kitchen. We hope you discover new family favorites among these flavorful creations! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards to save these tropical treasures for future cooking adventures.