Caribbean · PANTRYHOP RECIPE
Coconut Rice with Beans
35 minutes · 4 servings · vegan
A simple Caribbean-style rice and beans variation using black beans.
Ingredients
Check you have the quantities below.
- 1 1/2 cups long-grain rice
- 1 can (15 oz / 425 g) canned black beans, drained
- 1 cup coconut milk
- 1 1/2 cups water
- 1/2 medium onion, chopped
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 tablespoon oil
Let’s make it
- Rinse the rice. Heat oil in a pot and cook onion for 2 minutes.
- Add rice, beans, coconut milk, water, thyme, and salt. Bring to a boil.
- Cover, reduce to low, and cook 18 minutes.
- Rest 10 minutes, fluff, and serve.
Great as a mild side dish with avocado or cucumber for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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