Coconut Rice And Beans Recipe

Prep rice

Rinse the rice under cold running water in a fine-mesh sieve until the water runs mostly clear (about 30–60 seconds). Drain well.

Combine liquids: In a medium saucepan, stir together the rinsed rice, 1.75 cups coconut milk, 1/2 cup water, and 1/2 cup broth. Add the bay leaf and 1/2 teaspoon salt (this is part of total salt).

Bring to a simmer over medium-high heat, then reduce heat to low, cover with a tight-fitting lid, and cook gently for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let the rice steam, covered, for 10 minutes. Do not remove the lid during this rest.

While rice rests, fold in the beans: Remove the lid, discard the bay leaf, and gently fluff the rice with a fork. Add the drained and rinsed black beans to the coconut rice, stirring gently to combine and warm the beans through. Taste and adjust seasoning with up to another 1/2 tsp salt and 1/4 tsp pepper if needed.

Heat oil: While the rice is cooking (or in a small skillet while rice rests), warm 1 tablespoon oil over medium heat until shimmering.

Sauté aromatics: Add the finely diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 4–6 minutes.

Add garlic and spices: Stir in the minced garlic, grated ginger (if using), ground cumin, and ground coriander. Cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

Finish seasoning: Remove the pan from heat and stir in the lime zest, lime juice, and brown sugar (if using). Spoon the aromatic mixture over the warm rice-and-beans and gently fold to distribute. If desired, reserve a small amount of the sautéed aromatics to sprinkle on top as garnish.

Adjust and combine: Taste the combined rice, beans, and aromatics. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper if needed. Gently mix in most of the chopped cilantro and sliced scallions, reserving some for garnish.

Toast coconut (optional): If using shredded coconut, toast it in a dry small skillet over medium heat, stirring constantly, until golden and fragrant, about 2–3 minutes. Watch closely to prevent burning. Remove from heat and let cool.

Garnish and serve: Transfer the coconut rice and beans to a serving bowl. Sprinkle with reserved cilantro, scallions, and toasted coconut. Serve warm with lime wedges if desired.