One Pot Vegan Caribbean Pelau with Beans and Spinach
A comforting one-pot Caribbean-inspired meal made with coconut rice, hearty beans, and tender spinach.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: One Pot / Simmering
- Cuisine: Caribbean
- Diet: Vegan
Ingredients
2 tablespoons neutral oil
2 tablespoons sugar
1 large yellow onion, diced
1 green bell pepper, seeded and diced
3 large carrots, peeled and finely diced
4 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon kosher salt
1 teaspoon ground turmeric
1 (13.5-ounce) can coconut milk
1 cup water
1 cup long-grain white rice
2 (15-ounce) cans red beans, drained and rinsed
10 ounces baby spinach
Instructions
In a large Dutch oven or heavy-bottomed pot over medium-high heat, combine the oil and sugar. Cook, stirring frequently, until the sugar turns black and begins to smoke, about 4 minutes.
Reduce heat to medium-low and add the onion, bell pepper, and carrots. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
Increase heat to high and stir in garlic, tomato paste, salt, turmeric, coconut milk, and water. Bring to a boil.
Once boiling, reduce heat to low. Stir in the rice and red beans. Cover and cook until the rice is tender, about 25 minutes.
Remove from heat, uncover, and stir in the baby spinach. Cover again and let sit for 10 minutes, until spinach is wilted.
Stir once more, adjust seasoning with salt if needed, and serve immediately.
Notes
Traditionally caramelizing the sugar gives pelau its signature deep color and flavor—don’t rush this step.
Add thyme, scallions, or Scotch bonnet (to taste) for a more traditional Caribbean flavor profile.
Leftovers reheat beautifully and taste even better the next day.
