Go Back
One Pot Vegan Caribbean Pelau with Beans and Spinach Recipe
Ash Tyrrell

One Pot Vegan Caribbean Pelau with Beans and Spinach Recipe

I made this One Pot Vegan Caribbean Pelau with Beans and Spinach on a busy weeknight, and it instantly became one of my favorite meals. From the first stir to the final bite, the aroma filled my kitchen with warm Caribbean flavors. I love how everything cooks in one pot, which makes cleanup so easy.
Print Recipe Pin Recipe
Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons neutral oil — Helps evenly caramelize the sugar and sauté vegetables.
  • 2 tablespoons sugar — Essential for creating the signature deep color and rich flavor.
  • 1 large yellow onion diced — Builds the savory base of the dish.
  • 1 green bell pepper diced — Adds freshness and mild sweetness.
  • 3 large carrots finely diced — Provide natural sweetness and texture.
  • 4 garlic cloves minced — Fresh garlic gives the best aromatic flavor.
  • 3 tablespoons tomato paste — Adds richness depth, and color.
  • 1 tablespoon kosher salt — Enhances all the flavors in the pot.
  • 1 teaspoon ground turmeric — Contributes warmth and beautiful golden color.
  • 1 can 13.5 oz coconut milk — Creates creamy texture and tropical flavor.
  • 1 cup water — Helps cook the rice properly.
  • 1 cup long-grain white rice — Stays fluffy and separates well when cooked.
  • 2 cans 15 oz each red beans, drained and rinsed — Add protein and heartiness.
  • 10 oz baby spinach — Stirred in at the end for freshness and nutrition.

Method
 

  1. Heat oil in a heavy pot over medium-high heat. Add sugar and allow it to melt until it turns a deep amber color. Stir constantly to prevent burning. This step creates the dish’s signature flavor base.
  2. Lower the heat slightly and add onion, bell pepper, and carrots. Cook until the vegetables soften and begin to brown slightly. This develops sweetness and depth in the dish.
  3. Increase heat briefly and stir in garlic, tomato paste, salt, and turmeric. Cook until fragrant. This enhances the overall richness and gives the pelau its golden hue.
  4. Pour in coconut milk and water, then stir in rice and beans. Bring to a boil, then reduce to low heat. Cover and simmer until the rice is tender and liquid is absorbed.
  5. Once the rice is cooked, remove from heat and fold in the spinach. The residual heat will gently wilt it. This keeps the color bright and texture fresh.
  6. Fluff with a fork and adjust seasoning if needed. Serve warm for the best flavor and texture.

Notes

  • I always watch the sugar closely because it can burn quickly.
  • I prefer fresh vegetables for the best texture and flavor.
  • If the rice looks dry before fully cooked, I add a splash of water.
  • Letting the dish rest for a few minutes improves the final texture.
  • I taste and adjust salt at the end for perfect balance.