Caribbean inspired Roti & Rice board

by Jonathan Cheung

Caribbean inspired fusion board – perfect for an outdoor celebration, turn up the reggae!

[Total: 0 Average: 0]


Rice & Beans

  • 1 cup/250mL Dainty Conditioned (parboiled) Rice
  • 2 cups/500mL Low Sodium Vegetable Broth
  • 1 tsp Ground Cumin
  • 1 can Black Beans, drained and rinsed
  • 1 tbsp Olive Oil
  • 1 small Onion, diced
  • 1 clove Garlic, minced

Cilantro Garlic Sauce

  • 1 Bunch Cilantro
  • Fistful Fresh Mint Leaves
  • 2 clove Garlic
  • 1 tsp Ginger
  • ½ Jalapeno, seeded
  • Juice of 2 Limes
  • ½ tsp Ground Cumin

Serve with any combination of the following:

  • Any curried or grilled Meat or Fish or Shredded Rotisserie Chicken
  • Tender Lettuce Leaves like Romain or Boston
  • Cherry Tomatoes, halved
  • Sliced Cucumber
  • Hardboiled Eggs, halved
  • Prepared Coleslaw
  • Any Pickled Vegetables and/or Chutney
  • Sriracha Mayo



Place the Dainty Conditioned (parboiled) rice in the bowl of a rice cooker. Combine the vegetable broth, ground cumin, and salt and pepper and cook.


Meanwhile, heat a small sauté pan over medium high heat. Add the onion and garlic and sauté until softened, about 5 mins. Pour into the rice when done. Add the beans to the rice and stir everything together.


Meanwhile, in a small blender, combine the cilantro, mint, garlic, ginger, jalapeno, lime juice, and cumin. Blend until smooth. If it’s too dry, add a couple splashed of water. Season with salt to taste.


To serve, Place the rice into the center of a large board. Place a combination of the optional additions around and on top of the rice. Make sure to serve with the sauces, and at least one of the salads of pickled vegetables. Serve with the flatbreads on the side to stuff, roll, and eat.

Explore More Recipes