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One Pot Vegan Caribbean Pelau with Beans And Spinach Recipe
Ben Carraoli

One Pot Vegan Caribbean Pelau with Beans and Spinach

I have to say, after making this One Pot Vegan Caribbean Pelau with Beans and Spinach, I immediately knew it would become a regular in my kitchen. I love how something so simple can taste so rich and deeply flavorful.
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons neutral oil – Use a mild oil like vegetable or canola so it doesn’t overpower the dish.
  • 2 tablespoons sugar – This is essential for the traditional “burnt sugar” technique that creates deep smoky flavor.
  • 1 large yellow onion diced – Forms the aromatic base of the dish.
  • 1 green bell pepper diced – Adds mild sweetness and bright color.
  • 3 large carrots peeled and finely diced – Provide subtle sweetness and texture.
  • 4 garlic cloves minced – Fresh garlic gives bold flavor; avoid jarred garlic if possible.
  • 3 tablespoons tomato paste – Intensifies the savory depth and color.
  • 1 tablespoon kosher salt – Enhances all the flavors evenly.
  • 1 teaspoon ground turmeric – Adds warmth and a beautiful golden hue.
  • 1 13.5-ounce can full-fat coconut milk – Full-fat works best for richness and creamy texture.
  • 1 cup water – Helps cook the rice evenly.
  • 1 cup long-grain white rice – Keeps the grains fluffy and separate.
  • 2 15-ounce cans red beans, drained and rinsed – Adds protein and heartiness.
  • 10 ounces baby spinach – Stirred in at the end for freshness and nutrition.

Method
 

  1. Heat the oil and sugar together over medium-high heat. Allow the sugar to darken until it turns deep brown and slightly smoky. This technique gives the pelau its signature depth and savory richness.
  2. Reduce the heat and carefully add the onion, bell pepper, and carrots. Stir well and cook until softened and lightly caramelized. This step builds sweetness and balances the smoky base.
  3. Increase the heat slightly and stir in the minced garlic, tomato paste, salt, and turmeric. Let everything cook for about a minute so the spices bloom and release their aroma. The mixture should smell rich and fragrant.
  4. Pour in the coconut milk and water. Stir well to combine all the flavors and bring the mixture to a gentle boil. This creamy base will cook the rice perfectly.
  5. Stir in the long-grain rice and drained red beans. Cover the pot, reduce the heat to low, and let it simmer for about 25 minutes. The rice should absorb the liquid and become tender.
  6. Remove the pot from heat and gently fold in the baby spinach. Cover again and let it sit for about 10 minutes so the spinach wilts naturally from the residual heat. Fluff before serving.

Notes

  • I always rinse my rice first to keep the grains fluffy and separate.
  • I don’t rush the burnt sugar stage because that’s where the deep flavor develops.
  • I sometimes add a squeeze of fresh lime juice at the end for brightness.
  • When serving guests, I sprinkle chopped scallions on top for extra freshness.
  • If the rice looks slightly dry, I add a splash of warm water and let it steam a little longer.