A simple recipe for a healthy and tasty Haitian-style lima beans and rice recipe. Fluffy grains of white rice cooked with flavorful flavors and vibrant veggies.
Haitian cuisine is all about enjoying the diversity of flavors, and this Haitian rice with lima beans is no different.
Haitians are big on rice and beans recipes. Be it black beans or lima beans, most of the dishes are infused with beans.
You don’t have to order takeout from a Caribbean restaurant to enjoy a big bowl of rice.
This recipe is easy to make at home using simple cooking techniques. This recipe is one of my favorite ways to use up old beans and vegetables before expiring or going bad.
Haitian Lima Beans And Rice (Diri Kole ak Pwa Chouse)
Also known as Diri Kole ak Pwa Chouse, this dish is one of the classic recipes to exist. As the name suggests, it is cooked with lima beans and rice, and with flavorful spices, promising a diverse flavor.
It is a staple in Haitian cuisine and has become popular for its delicious and hearty flavor. It can be infused with different protein sources, such as fish, chicken, or pork, to add rich flavor.
How To Select Your Rice
I’ve taken my classic Instant Pot Haitian white rice recipe and transformed it into this delicious side dish.
Rice is gluten-free, but not all rice is exactly what we need for a specific dish. Here are a few rice grain options to consider when selecting your rice.
Rice comes in three primary lengths: long grain, medium grain, and short grain. Long grain rice often cooks up light, and fluffy, and separates when cooked as opposed to clumping together.
Short-grain rice tends to clump together when cooked, creating what is known as sticky rice, whereas medium-grain rice tends to come up wet and soft.
Add Aromatics & Vegetables
Diced carrots make the dish pop in color and provide a hint of sweetness, creating a more flavorful dish.
The carrots saute along with chopped white onions and ginger, adding intense earthy aromatics to the rice. Add asparagus, bell peppers, or chunks of broccoli to make this dish pop.
Rinse The Rice For A Less Sticky Texture
Long Grain Rice: Because it is 100% whole grain and is harvested with the cereal and bran layer still on it, brown rice has a distinctive brown color and a chewier flavor.
Long grain rice is ideal for casseroles, salads, and stuffings since it cooks up fluffy and separate.
White Rice: Because it has a neutral flavor, a light, fluffy texture, and a starchy content, white rice is a common type for cooking and is very adaptable.
Use white rice in your rice pilafs, stir-fries, casseroles, and stuffings for the finest results.
Basmati Rice: When cooked, the long, slender grains of basmati rice remain distinct and tasty, making it ideal for stuffing, rice puddings, and even rice salads.
Because of their capacity to absorb all of the deliciously sweet tastes of creamy milk, cinnamon, and sugar, basmati rice is used in the classic recipe for rice pudding.
Jasmine Rice: Thailand is where jasmine rice is often cultivated, giving rise to its name. This species of long-grain rice cooks up wet and soft, making it ideal to match with spices in a stir-fry, rice pilaf, and rice salad. It has an aromatic, flowery, and exotic flavor.
There are so many factors that make this dish unique. To begin with, it has a huge cultural significance because every bite of this dish reminds you of the rich heritage.
What we love about this dish is that it starts with a mixture of bell peppers, garlic, and onions, which creates a highly aromatic base. This establishes the dish’s foundation and infuses deep flavors.
The combination of spices and a few optional ones like bay leaves, thyme, and clove adds an extremely deep flavor.
Many Haitian recipes offer the option to add Scotch bonnet pepper or hot sauce for those who enjoy spicy food. This adds a delicious heat element to the dish, but it’s optional, so you can adjust it as you like.
On top of everything, this is a regional recipe, which means there is room for experimentation. You can be creative with the ingredients and see what suits your flavor preferences.
White rice that has been dried has a thin layer of starch on the grain. It will enlarge and become sticky if not removed, which will cause the fragments to clump together. As you cook the rice, we want to stay as far away from the extra starches as we can.
The best option is to rinse the rice in cold water, empty it, and repeat the procedure until the water runs clear is an expedient fix.
To create a well-rounded meal, you can pair it with different sides, such as fried plantains, and Pikliz which adds a kick of heat and tanginess to the meal. It’s also a popular condiment in Haitian cuisine and pairs well with beans and rice
If you have made Haitian lima beans and rice but there is some left, you can simply put them into an airtight container. It will last three to four days in the refrigerator.
More Rice Recipes to Enjoy
After trying this Haitian lima beans and rice recipe, we recommend trying this Haitian black beans and rice recipe, this Diri Djon Djon recipe, this Haitian red beans and rice recipe, this Caribbean chicken and rice recipe, and this Cajun fried rice recipe.
Also, we would appreciate it if you could give it a star rating below!
Diri Kole Ak Pwa Chouse (Lima Beans and Rice)
- Medium Pan
- 6 Cloves Garlic; Smashed or minced
- ⅓ Cup Chopped Onions; Optional
- ½ Bell Pepper; Chop
- ¼ Cup Olive Oil
- 2 Cups Lima Beans; Frozen ones are fine to use
- 2 tsp. Kosher Salt; Or to taste
- 1 tsp. Ground Black Pepper; Or to taste
- 1 tsp. Paprika
- 1 tsp. Ground Cumin
- 2 ½ Cups Jasmine Rice; Washed until the water runs clear
- 1 Habanero Pepper; Left whole
- 3 Cups Water
- Herbs: About 6 Thyme Sprigs and Rosemary Sprigs
- 2 Tbsp. Worcestershire Sauce
- Prepare the ingredients: Mince or smash the garlic using a mortar and pestle. Then set aside. Next, chop the onions and bell peppers. Set aside.Over medium heat temperature, heat the oil then add the garlic and saute for about 45 seconds, then add the onions and bell peppers. Mix well and saute for about 1 minute.
- Next, add the lima beans. Add the rice and the seasoning (salt, ground black pepper, paprika, and cumin). Mix well to combine. Then add the water. Add the Worcestershire sauce, herbs, and habanero or scotch bonnet pepper (leave whole). Stir a couple of times from the bottom of the pan up. Cover halfway and reduce the heat to medium. When the liquid has evaporated, stir once and reduce the heat to low. Cover entirely and allow the rice to cook. When ready to serve, fluff with a fork and serve as a side.