Coconut Rice And Beans Recipe

Prepare rice base

Rinse the rice in a fine-mesh sieve under cold running water until the water runs mostly clear (about 30–45 seconds). This removes excess surface starch and prevents clumping.

In a medium saucepan over medium heat, add the oil and warm for 20 seconds. Add the diced onion and a pinch of salt; sauté 4–5 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and thyme and sauté 30–45 seconds until fragrant, being careful not to brown the garlic.

Add the rinsed rice to the pan and stir for 1 minute to coat the grains in oil and aromatics. This helps keep the rice fluffy.

Pour in the coconut milk, water, and optional 1/4 cup broth (if your coconut milk is very thick or you prefer more liquid). Stir in the salt, sugar (if using), bay leaf, and black pepper. Bring to a gentle simmer over medium-high heat.

Once simmering, reduce the heat to the lowest setting, cover the pan with a tight-fitting lid, and cook undisturbed for 15 minutes.

After 15 minutes, remove from heat but keep the lid on. Let the rice rest, covered, for an additional 10 minutes to steam and finish cooking.

Remove the bay leaf. Fluff the rice gently with a fork to separate the grains.

Add beans and finish

Gently fold the drained and rinsed black beans into the fluffed coconut rice. Return the pan to very low heat for 2–3 minutes if you want the beans warmed through; stir gently to avoid mashing the beans.

While the rice cooks, slice the scallions thinly and chop the cilantro. If using fresh thyme, strip leaves from the stems and chop lightly.

Taste the rice and beans for seasoning. Stir in the lime juice and adjust salt and pepper to taste. If the mixture tastes flat, add up to another 1/2 teaspoon salt and a pinch of sugar if desired.

Transfer the coconut rice and beans to a serving bowl. Sprinkle the chopped cilantro and sliced scallions over the top.

If using, toast shredded coconut in a small dry skillet over medium heat, stirring constantly for 2–3 minutes until golden and fragrant; sprinkle on top just before serving.

Serve with lime wedges on the side so diners can squeeze fresh lime over individual portions. Serve warm.