Caribbean Rum-Infused Black Bean and Rice Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant and hearty rice bowl featuring black beans simmered with dark rum and Caribbean spices, served over fluffy jasmine rice. This caribbean-inspired rice & grains (vegetarian) ready in about 35 minutes pairs jasmine rice, water, dark rum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.6 (15 ratings) Prep: 10 min Cook: 25 min Serves 2 Caribbean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
  2. Step 2: Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small diced yellow onion and sauté for 4 minutes until softened. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Step 3: Stir in 1 cup drained black beans, 2 tbsp dark rum, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes to allow flavors to meld and alcohol to cook off.
  4. Step 4: Fluff the cooked jasmine rice with a fork and divide into bowls. Spoon the rum-spiced black beans over the rice, sprinkle with 1/4 cup chopped fresh cilantro, and serve with 2 lime wedges to squeeze over just before eating.

Frequently asked questions

How long does Caribbean Rum-Infused Black Bean and Rice Bowl take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Caribbean Rum-Infused Black Bean and Rice Bowl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.

Can I substitute ingredients in Caribbean Rum-Infused Black Bean and Rice Bowl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Caribbean Rum-Infused Black Bean and Rice Bowl for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Caribbean Rum-Infused Black Bean and Rice Bowl vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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