Red Kidney Bean and Thyme Seasoned Rice

Name: Red Kidney Bean and Thyme Seasoned Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1½ cups (300 g) white long-grain rice, rinsed; 1 can (15 oz) (425 g) canned red kidney beans, drained and rinsed; 2½ cups (600 ml) vegetable or chicken broth; 3 cloves (15 g) garlic cloves, minced; 4 sprigs (8 g) fresh thyme sprigs, leaves picked from stems; 2 stalks (30 g) scallions, thinly sliced; 2 tablespoons (30 ml) coconut oil or unsalted butter; to taste salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant, aromatic Caribbean rice dish where fluffy white rice mingles with tender red kidney beans, fresh thyme, and garlic. This one-pot simmered side pairs perfectly with stews, curries, or grilled proteins. The thyme infuses the cooking liquid with an herbaceous warmth while the beans add earthiness and texture.

Prep: 10 min
Cook: 20 min
Wait: 10 min
Total: 40 min
Makes: 4 servings (about 3 cups)

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Steps

Before you start

Measure the rice and rinse it briefly under cool water until the water runs mostly clear
Have all ingredients prepped and ready—beans drained, garlic minced, thyme picked from stems
Use a heavy-bottomed pot with a tight-fitting lid for even heating and moisture retention

1
Toast the rice
- Heat the coconut oil in the 3-quart pot over medium heat.
- Once shimmering, add the rinsed rice and stir constantly for 2 to 3 minutes, allowing it to become fragrant and lightly golden.
- This toasting develops a subtle nutty flavor and helps keep the grains separate during cooking.
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Ready when: Rice is fragrant and lightly golden; some grains may appear translucent at the edges
Tip: Stir constantly to prevent the rice from browning too much, which would make it bitter
2
Add broth and aromatics
- Pour in the 2.5 cups (600 ml) of broth, then add the minced garlic and thyme leaves.
- Stir well to combine and release the thyme's oils.
- Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.
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Ready when: Liquid is at a rolling boil, steam rising vigorously
Tip: Add the aromatics before covering so their flavors fully permeate the cooking liquid
3
Add beans and season
- Stir in the drained and rinsed kidney beans, breaking up any clumps.
- Season with salt and black pepper to taste.
- Stir once more to distribute the beans evenly throughout the rice.
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Ready when: Beans are evenly distributed, liquid still boiling
Tip: Taste the broth before adding salt so you don't over-season; broth is often already salty
4
Cover and simmer
- Reduce the heat to low and place the lid tightly on the pot.
- Simmer for 15 to 18 minutes without lifting the lid.
- The rice will absorb the flavorful liquid and become fluffy.
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Ready when: No liquid visible on the surface, rice grains are tender and easily break with a fork
Tip: Resist the urge to lift the lid during cooking—removing it lets steam escape and extends cooking time
5
Rest and fluff
- Remove the pot from the heat and let it stand, covered, for 5 minutes.
- This resting period allows the rice to set and become light and fluffy.
- Then remove the lid and fluff the rice with a fork or rice paddle, gently separating any clumps.
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Ready when: Steam dissipates when lid is removed; rice flakes apart easily with a fork
Tip: Use a gentle hand when fluffing so the rice stays separate and light
6
Finish and serve
- Stir in most of the sliced scallions, reserving a small handful for garnish.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Transfer to a serving bowl or platter and top with the remaining scallions for color and freshness.
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Ready when: Scallions are distributed throughout and garnish is visible on top
Tip: Add scallions at the end to preserve their bright color and fresh flavor

Good to know

Tips

For deeper flavor, toast the garlic in the oil for 30 seconds before adding the rice, allowing it to become fragrant without burning. This step is optional but highly rewarding.
If using fresh herbs later as garnish, add them only just before serving so their color and delicate flavor remain bright and fresh.
Canned beans are convenient and reliable; if using dried beans, soak overnight, cook until tender (about 1.5 hours), then add them to the rice.
For a creamier texture, replace up to 1 cup (240 ml) of the broth with coconut milk, which is traditional in many Caribbean preparations.

Make ahead

Cook the rice up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently in a pot over low heat with a splash of water, stirring occasionally, until warmed through, about 5 minutes. You can also reheat in a microwave-safe bowl covered with a damp paper towel for 2–3 minutes, stirring halfway.

Storage & reheating

Room temperature: up to 2 hours in a covered pot. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop with a splash of water or in the microwave until warmed through.

Substitutions

fresh thyme sprigs → 1 teaspoon dried thyme leaves. Dried thyme has a more concentrated flavor, so use about one-quarter of the fresh amount. Add it during the boiling step so it has time to release its oils.
canned red kidney beans → Black beans or chickpeas (canned, drained, and rinsed). Both work well and add their own earthy flavor. Use the same 1 can (15 oz / 425 g) quantity. Black beans create a more dramatic color contrast.
coconut oil or unsalted butter → Unsalted butter or olive oil. Butter adds richness; olive oil keeps the dish lighter. Both are used in Caribbean cooking. Use the same 2 tablespoons (30 ml) quantity.
vegetable or chicken broth → Water with 1 vegetable or chicken bouillon cube dissolved in it. Use the same 2.5 cups (600 ml) volume. Adjust salt seasoning at the end to account for the bouillon's sodium content.