Coconut Rice & Beans Recipe

Rinse and measure rice

Place the rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 30–45 seconds). Drain well.

Combine liquids

In a medium saucepan, whisk together the coconut milk, water, salt, and sugar until mostly combined. Add the bay leaf if using.

Cook rice

Add the drained rice to the saucepan and bring the mixture to a gentle boil over medium-high heat, uncovered. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.

Rest rice

After 15 minutes, remove the pan from heat and let it rest, covered, for 8–10 minutes to finish steaming. Remove the bay leaf, fluff rice gently with a fork, and keep covered until ready to assemble.

Prepare beans

While the rice is cooking, drain and rinse the canned black beans. Set aside to drain thoroughly.

Sauté aromatics

Heat the oil in a medium skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Add spices and beans

Stir in the cumin, smoked paprika, and black pepper and cook for 15–30 seconds to bloom the spices. Add the drained beans and the 1/4 cup broth (or water). Stir to combine and gently simmer for 4–5 minutes until heated through and slightly sauced.

Mash and finish beans

Using the back of a spoon or a potato masher, gently mash about one-quarter to one-third of the beans in the pan to create a creamier texture while leaving the rest intact. Stir in the lime juice, chopped cilantro, and 1/2 tsp salt. Taste and adjust seasoning with more salt or lime juice if needed. Keep warm off the heat.

Toast coconut (optional): If using shredded coconut or flakes, toast in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely to avoid burning.

Plate and garnish: Spoon 3/4 cup of coconut rice onto each plate (see servings). Top with 1/2 cup of the warmed beans. Sprinkle with toasted coconut, extra cilantro leaves, and a pinch of red pepper flakes if you like heat. Serve with lime wedges on the side to squeeze over just before eating.