Caribbean Rice and Beans with Coconut Milk Recipe
Caribbean Rice and Beans with Coconut Milk is a creamy and fluffy one-pot side dish featuring jasmine rice, black beans, and warm island spices like thyme and Scotch bonnet for a gentle heat and rich coconut flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 2 teaspoons coconut oil or vegetable oil
- 1 small yellow onion, finely diced
- ¼ teaspoon ground allspice
- 1 large sprig fresh thyme or ¼ teaspoon dried thyme
- 1 bay leaf
- 1 Scotch bonnet or habanero chili, pierced
- 1 cup jasmine rice or long-grain rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup canned coconut milk, well shaken
- ½ cup water
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 3 scallions, thinly sliced
Instructions
- Prepare the Aromatics • Heat oil in saucepan over medium-high heat.• Add onion and cook 5 minutes until soft.
- Bloom the Spices • Stir in allspice, thyme, and bay leaf.• Cook 30–60 seconds until fragrant.
- Coat the Rice • Add pierced Scotch bonnet and rice.• Stir to coat evenly in oil and spices.
- Add Liquids and Beans • Stir in black beans, coconut milk, and water.• Season with salt and pepper.
- Simmer • Bring to a boil.• Cover and reduce heat to low. Cook 10 minutes.
- Steam Finish • Turn off heat and let sit covered 10 minutes.
- Fluff and Serve • Remove bay leaf and thyme sprig.• Fluff rice gently.• Garnish with scallions and serve warm.
Notes
Keywords: Caribbean rice and beans, coconut milk rice, Jamaican rice and beans, one-pot rice dish, island-inspired side dish
