Caribbean Red Beans and Rice with Roasted Sweet Potatoes Recipe

 
McCormick for Chef No Photo

Yield: Serves 18


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Medium sweet potatoes, skin on 6 each Roast sweet potatoes in a preheated 350 degree oven for 1 hour, or until tender, reserve. Heat olive oil over medium heat and sauté onions, peppers and celery for 5 minutes add garlic and sauté 1 minute longer. Mix red beans and rice with sautéed onions, garlic, peppers and celery. Heat coconut milk, water and seasoning to just boiling. Add to rice and vegetable mixture. Mix well and cover pan tightly. Put rice in 400 degree oven for 40 minutes. Remove from oven. Melt butter and mix with honey, lime juice and ginger. Peel sweet potatoes. Slice into each potato into 6 ¾ inch slices. Top each serving of Caribbean Rice and Beans with 2 potato slices. Glaze with spiced lime honey butter. Sprinkle with chopped cilantro.

Olive oil 1/4 cup
Red onion, finely chopped 1 cup
Red, yellow and green peppers, diced, mixed 2 cups
Celery, finely diced 1/2 cup
Minced garlic, fresh 1/4 cup
Thai Kitchen® Coconut Milk 6 cups
Water 6 cups
Caribbean Jerk Seasoning 2 tbsp
Red Beans and Rice Mix - Reduced Sodium 1
Unsalted butter 1/4 cup
Honey 2 tbsp
Lime juice, fresh 2 tbsp
1/2 tsp
Cilantro, finely chopped 2 tbsp
Ingredients Quantities Instructions
Medium sweet potatoes, skin on Roast sweet potatoes in a preheated 350 degree oven for 1 hour, or until tender, reserve. Heat olive oil over medium heat and sauté onions, peppers and celery for 5 minutes add garlic and sauté 1 minute longer. Mix red beans and rice with sautéed onions, garlic, peppers and celery. Heat coconut milk, water and seasoning to just boiling. Add to rice and vegetable mixture. Mix well and cover pan tightly. Put rice in 400 degree oven for 40 minutes. Remove from oven. Melt butter and mix with honey, lime juice and ginger. Peel sweet potatoes. Slice into each potato into 6 ¾ inch slices. Top each serving of Caribbean Rice and Beans with 2 potato slices. Glaze with spiced lime honey butter. Sprinkle with chopped cilantro.

Olive oil
Red onion, finely chopped
Red, yellow and green peppers, diced, mixed
Celery, finely diced
Minced garlic, fresh
Thai Kitchen® Coconut Milk
Water
Caribbean Jerk Seasoning
Red Beans and Rice Mix - Reduced Sodium
Unsalted butter
Honey
Lime juice, fresh
Cilantro, finely chopped
Ingredients Quantities Instructions
No Resize Selected
Chef's Tip: It would be equally delicious to fold diced sweet potatoes directly into the Red Beans and Rice before serving as a garnish. Glaze with a little of the Honey Lime Butter and sprinkle with chopped cilantro.

Share |
Site Search
Recipe Search






Recently Viewed
No Recipe or Products Recently Viewed.
Related Recipes
No Associated Recipes
Chef Zone
Sign up for product, trend & recipe guides, operator panels and more. Sign Up Here
our brandsMcCormick CulinaryOld BayZatarainsThai KitchenLawrys