Coconut Rice and Beans is a Caribbean-inspired, easy-to-make side dish that's packed with protein and flavor! Tender black beans and perfectly cooked rice, cooked in nutty coconut milk and seasoned with lots of tropical spices. It's great served with grilled meats and seafood, tacos, or eaten as a meal on its own. It's vegan, gluten free, made from mostly pantry ingredients and one of my favorite sides of all time.
1large sprig fresh thyme or ¼ teaspoon dried thyme
1bay leaf
1scotch bonnet or habanero chilipierced with a knife *See note
1cupjasmine rice or long grain rice
1can black beansdrained and rinsed
1cupcanned coconut milkshaken or stirred well (full fat is best but low-fat also works)
½cupwater
1teaspoonsalt
freshly ground black pepperto taste
3scallionsthinly sliced
Instructions
Heat oil in a small-medium saucepan over medium-high heat. Add the onion and saute until translucent, about 5 minutes.
Add the allspice, thyme and bay leaf, then stir until fragrant, about 30 seconds to a minute.
Add the Scotch Bonnet pepper and rice, then stir until every grain of rice is coated in the oil and seasonings.
Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine.
Bring the mixture up to a boil, then cover and turn the heat all the way down to low. Set a timer for 10 minutes.
After 10 minutes, turn off the heat and let the pot sit, undisturbed, for another 10 minutes.
Remove the lid, then fish out the bay leaf, thyme sprig and Scotch Bonnet (leave in for more heat) and discard. Fluff the rice and beans with a fork, then sprinkle with scallions. Serve immediately.
Notes
*For less heat, don't pierce the chili. For more heat, slice it in half. For even more heat, dice the chili and saute with the onion.