Coconut Rice and Beans
Coconut Rice and Beans is hearty, packed with flavor and perfect served alongside all of your favorite Caribbean fare!
For a full meal, serve this coconut rice and beans with my Belizean Stew Chicken!
Key ingredients
- Bacon: Bacon adds so much flavor to rice and beans, but it can be substituted for a little extra oil or butter.
- Coconut milk: Make sure to use full-fat coconut milk for the best flavor.
- Chicken bouillon cube: Bouillon cubes are the secret ingredient for this super flavorful rice. Their concentrated flavor adds huge umami notes to the rice and beans.
- Aromatics: Onion, garlic, fresh thyme and bay leaves add depth to the rice and beans.
- Long grain white rice: I almost always opt for Basmati rice, but other varieties will also work.
- Kidney beans: Canned kidney beans make this dish super easy to throw together. I’ve made this recipe with both dark red and light red kidney beans and both work great.
Step by step photos
Step 1: Saute the bacon, onion and garlic.
Step 2: Dissolve the bouillon cube in coconut milk with thyme and bay leaves.
Step 3: Add the rice, beans, water and salt. Bring to a boil.
Step 4: Cover, reduce heat to low and simmer for 20 minutes.
Storage and reheating
Leftover coconut rice and beans can be stored in an airtight container in the refrigerator for 3-4 days.
To reheat the rice and beans, transfer it to a saucepan and add a splash of water or broth. Heat over medium-low heat until warmed through.
Alternatively, place the beans and rice in a microwave safe dish and cover loosely with a damp paper towel. Microwave on high in 30-second intervals until heated through.
What to serve with rice and beans
Coconut rice and beans is our go-to side dish for Stew Chicken and Salbutes. It would also be great alongside these dishes:
FAQs
Yes, you can substitute 1.5 cups water for chicken stock. That being said, this is one recipe where I prefer the bouillon cube. It adds concentrated flavor, more seasoning and salt, which gives this rice dish an umami boost.
Any type of long grain white rice will work well in this recipe. I prefer Basmati for its light and fluffy texture.
Yes! To use dried kidney beans, you’ll need to first soak them overnight and then pre-cook them in boiling water.
Coconut Rice and Beans Recipe
- Total Time: 40 minutes
- Yield: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Caribbean
Ingredients
- 3 pieces bacon, cut into small strips
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (13.5 oz) can full-fat coconut milk
- 1 chicken bouillon cube (or enough to flavor 2 cups/475 ml water)
- 1 sprig thyme
- 2 bay leaves
- 1 (15.5 oz) can dark or light red kidney beans, drained
- 1.5 cups (270 grams) long grain white rice (such as Basmati), rinsed
- 1.5 cups water
- 1/4 teaspoon kosher salt
Instructions
- In a large pot or Dutch oven, cook the bacon strips over medium heat until crispy.
- Add the diced onion to the pot and cook until translucent, about 5 minutes.
- Add the minced garlic and continue cooking another 2 minutes.
- Pour in the coconut milk and stir in the chicken bouillon cube until it dissolves.
- Add the thyme sprig and bay leaves. Bring the mixture to a simmer and let it cook for about 6 minutes to reduce slightly.
- Add the drained kidney beans, rinsed rice, water and salt to the pot. Stir well to combine.
- Bring the mixture to a simmer, then cover the pot and reduce heat to low. Let simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove the thyme sprig and bay leaves. Fluff the rice with a fork and serve.
Notes
Storage: Store in an airtight container in the refrigerator for 3-4 days.
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