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News Americas, NEW YORK, NY, Fri. June 3, 2022: It’s the 16th annual Caribbean American Heritage Month. Here are two recipes that will have you cooking like a pro this CAHM.

Coconut Rice and Beans


1 tablespoon olive oil

1 cup diced yellow onions

½ teaspoon dried thyme

1 cup canned coconut milk

1 cup reduced-sodium chicken broth (or stock)

1 cup white rice

1 small Scotch bonnet (or jalapeño) pepper

1 (15.5 oz) can pinto (or red) beans

1 tablespoon unsalted butter

½ teaspoon pepper


Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then stir in onions and thyme; cook and stir 2–3 minutes until onions soften.

Stir in coconut milk and broth; bring to a boil, stirring occasionally. Stir in rice and add whole Scotch bonnet pepper.

Cover and reduce heat to low; cook 18–20 minutes without stirring until liquid has been absorbed and rice is tender.

Drain and rinse beans. Remove pan from heat; stir in beans, butter, and pepper.

Remove whole pepper; cover and let stand 5 minutes to heat beans before serving.

Photo: Coconut Rice and Beans (Publix Aprons image)

Caribbean-Style Beef Lettuce Wraps


12 oz lean ground beef, 7% fat

1 tablespoon Caribbean (or jerk) seasoning

1 mango

1 small red onion

2 cups broccoli slaw

1 tablespoon lemon vinaigrette

1 (8.5 oz) pouch cooked quinoa & brown rice blend

8 lettuce leaves (such as romaine, butter, or iceberg)


Preheat large, nonstick sauté pan on medium-high 1–2 minutes.

Place beef and seasoning in pan; cook 4–5 minutes, stirring to crumble, until no pink remains and beef is 160°F.

Cut mango sides away from seed; score and remove flesh. Slice onion.

Combine in large bowl: mangos, onions, slaw, and vinaigrette. Stir rice blend into beef; cook 3-4 minutes until hot.

Remove pan from heat. Place lettuce leaves on serving platter.

Fill each leaf with about 1/2 cup beef and rice mixture, top with slaw, and serve.

Bon Appetite

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