I've been on a bean kick this winter. So when I wanted an out-of-the-ordinary side dish that would double as something appealing and warm that I could offer the kids when they came home on a blustery, rainy day, I decided this Caribbean-style rice would be incredible.
I'm calling it “Caribbean-style” (sorta Caribbean) because I've never had ACTUAL Caribbean rice. And I didn't follow the recipes I found online (mainly this one) to the letter.
2017 UPDATE! Watch me make a quick-n-easy variation of this recipe that you can throw together in under half an hour:
Most of the recipes I found are spicier than my family likes, although one I found suggests cooking the pepper without opening it (do not peel, seed, chop etc, just toss it in whole), which apparently adds warmth without spicy violence. Sounds like a great hack if I ever feel like pushing the envelope.
