One-Pot Vegan Caribbean Pelau
A rich and smoky vegan Caribbean pelau featuring spiced rice, beans, coconut milk, and vibrant vegetables all cooked together in one pot for easy, flavorful meals.
Equipment
- 1 large pot for cooking the pelau
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 cup uncooked long-grain rice
- 1 can 15 oz kidney beans or pigeon peas, drained
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 tablespoons brown sugar
- 1 teaspoon thyme dried or fresh
- 1 teaspoon paprika
- ½ teaspoon allspice
- ½ teaspoon black pepper
- Salt to taste
- 1 whole scotch bonnet pepper optional, for mild heat
- Optional: 1 cup diced tomatoes
- Optional: ½ cup corn
- Optional: ½ cup diced carrots
Instructions
- Heat olive oil in a large pot over medium heat.
- Add brown sugar and cook until melted and bubbly, being careful not to burn it.
- Add diced onion, minced garlic, and diced bell pepper; sauté for 3 to 4 minutes until softened.
- Stir in rice, thyme, paprika, allspice, salt, and black pepper; toast for 1 to 2 minutes.
- Pour in coconut milk and vegetable broth, then add drained beans and any optional vegetables.
- Place the whole scotch bonnet pepper on top without breaking it for mild heat.
- Bring the pot to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until the rice is tender.
- Remove the scotch bonnet pepper, fluff the rice with a fork, and serve warm.
Notes
- Browning sugar adds deep, authentic Caribbean flavor.
- Minimal stirring keeps rice fluffy.
- Adjust heat by removing or slicing the scotch bonnet pepper.
- Store leftovers in the fridge for up to 3 days.